Red Onion & Sage Focaccia (bread Machine)
photo by Carol C.
- Ready In:
- 2hrs 20mins
- Ingredients:
- 13
- Yields:
-
1 focaccia
ingredients
-
For the Bread
- 1 cup water
- 1 tablespoon olive oil
- 3 cups unbleached white flour
- 1⁄2 teaspoon salt
- 1 teaspoon granulated sugar
- 1 teaspoon fast-rising active dry yeast
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped red onion
-
For the Topping
- 2 tablespoons olive oil
- 1⁄2 red onion, thinly sliced
- 5 fresh sage leaves
- 2 teaspoons coarse sea salt
- coarse ground pepper
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
-
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.
RECIPE SUBMITTED BY
TexasKelly
Irving,, 83
<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 & 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>