Red Onion & Sage Focaccia (bread Machine)

"This comes from a great cookbook I've had for awhile, "Bread Machine, how to cook and prepare the perfect loaf" by Jennifer Shapter. This was the best focaccia I've ever had, and I can't wait to make it again. It tastes great with some lightly salted & peppered olive oil. NOTE: I used dried sage, and it came out just fine. Preparation time is the time it takes in the bread machine, plus rising time, plus time for prepping."
 
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photo by Carol C. photo by Carol C.
photo by Carol C.
Ready In:
2hrs 20mins
Ingredients:
13
Yields:
1 focaccia
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ingredients

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directions

  • Pour the water and oil into the bread pan.
  • Reverse the order in which you add the wet and dry ingredients if necessary.
  • Sprinkle the flour over, ensuring that it covers the liquid.
  • Add the salt and sugar in separate corners.
  • Make a shallow indentation in the flour and add the yeast.
  • Set the bread machine to the dough setting.
  • If our machine has a choice of settings, use the basic or pizza dough setting.
  • Press Start.
  • Lightly oil a 10-11 inch shallow round cake pan or pizza pan.
  • When the cycle has finished, remove the dough from the pan and place it on a surface lightly dusted with flour.
  • Punch the dough down and flatten it slightly.
  • Sprinkle over the sage and red onion and knead it gently to incorporate.
  • Shape the dough into a ball, flatten it, then roll it into a round of about 10-11 inches.
  • Place in the prepared pan.
  • Cover with oiled plastic wrap and let rise in a warm place for 20 minutes.
  • Meanwhile, preheat the oven to 400°F Uncover the risen focaccia, and using your fingertips, poke the dough to make deep dimples over the surface.
  • Cover and let rise for 10-15 minutes, or until the dough has doubled in bulk.
  • Drizzle the olive oil over and sprinkle with the onion, sage leaves, sea salt and black pepper.
  • Bake for 20-25 minutes, or until golden.
  • Turn out onto a wire rack to cool slightly.
  • Serve warm.

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Reviews

  1. This is excellent focaccia and very easy to make. We are having it tonight with Paula G.'s Portuguese Kale Soup. Thanks for posting. I am moving it to my Tried and True file. (I live down the road from you in Plano. Welcome to Texas!)
     
  2. I was looking for a recipe to use the fresh sage I'd picked at a local pick-your-own farm and this fit the bill nicely. It didn't rise as much as I expected it to, but maybe the yeast was a little old. I sprinkled some rosemary on the outside along with the other seasonings. It made delicious sandwiches with brie, roasted red peppers and carmelized onions.
     
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RECIPE SUBMITTED BY

<p>I am not a very interesting person. I like to cook, I like to eat, and I love my husband Rick and my son Hugh. Thats pretty much it when it comes to me, that and an obsession for cats, especially our 2, Bunny &amp; Bindy Sue. We live in Lake Dallas, TX, and have been married since August 16th, 2003. Hugh was born October 19th, 2009. Rick and I met on the internet in September 2001, and when we were married I moved from NJ where I grew up, to the big, scary, strange city of Dallas. There are things I like about Dallas and things I don't. I am definitely homesick for some real NY style pizza.</p>
 
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