Focaccia Bread With Three Topping Choices
- Reviews 9
Ready In: 2 hrs 10 mins
Serves: 4-6
Yields: 1 12x8 flat loaf
Ingredients
- 1 cup hot water (lukewarm)
- 1⁄3 cup olive oil
- 2 teaspoons sugar
- 1 teaspoon salt
- 3 cups flour
- 1 1⁄2 teaspoons yeast
Herby Topping
- 1⁄4 cup olive oil
- 1 tablespoon basil
- 1 tablespoon oregano
- 1 tablespoon parsley
- 5 -8 garlic cloves, pressed
Onion Topping
- 1 tablespoon butter
- 1 -2 medium onion, chopped
- 1⁄2 cup mayonnaise (no substitute)
Olive Topping
- 1⁄4 cup olive oil
- 1⁄4 cup black olives, chopped
- 1⁄4 cup green olives, chopped
Directions
- Add to bread machine in order specified by your owner's manual; set controls to DOUGH or PIZZA (mine goes for just under an hour).
- At the end of the cycle, place dough on a seasoned baking stone (mine is a rectangle) or a pizza pan.
- Preheat oven to 400.
- Press or roll dough out to edges of pan; let rise 10-30 minutes depending how patient and/or hungry you are! While this is rising in a WARM spot, prepare one of the toppings (below).
- Make random indentations with fingertips over top of dough; the toppings will fill these spots.
- HERBY TOPPING: In a small sauce-pan, heat olive oil, add herbs as this heats, then add garlic; allow to sizzle for about 30 seconds (do NOT burn); remove from heat; drizzle over bread dough; spread with back of spoon; sprinkle to taste with salt.
- ONION TOPPING: Melt butter in small sauce-pan, add onions, saute until golden (or transparent); remove from heat, add mayo; spread over focaccia dough.
- OLIVE TOPPING: Mix all ingredients, spread over dough.
- BAKING DIRECTIONS: Bake for 20 minutes (nicely tanned); cut or tear into serving portions.
- OTHER IDEAS: Use flat bread for panini sandwiches OR wedges to dip into soup or stew OR unbaked as a base for your pizza.
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