Bread Machine Focaccia With Sun-Dried Tomato
photo by Buddy's Kitchen
- Ready In:
- 2hrs 30mins
- 1 cup water
- 3 cups bread flour
- 2 tablespoons powdered milk
- 3 1⁄2 tablespoons white sugar
- 1 teaspoon salt
- 3 tablespoons margarine
- 2 teaspoons active dry yeast
- 1⁄2 cup chopped sun-dried tomato
- 2 tablespoons olive oil
- 2 tablespoons parmesan cheese
- 2 teaspoons dried rosemary, crushed
- 1 teaspoon garlic salt
- 1 cup shredded mozzarella cheese
- Place water, flour, powdered milk, sugar, salt, butter or margarine, tomatoes, and yeast into bread machine in the order suggested by the manufacturer.
- Set to Dough cycle, and start the machine.
- Dough will be 1/2 pound.
- When the bread machine has finished the Dough cycle, take the dough out.
- Knead for 1 minute by hand.
- Place in an oiled bowl, and turn a few times to coat the surface of the dough.
- Cover with a damp cloth, and let rise for 15 minutes in a warm place.
- Dust a 10 x 15 inch baking tray with cornmeal.
- Roll out dough to fit the pan.
- Make indentations in the dough with your finger tips.
- Brush top surface with oil, and cover with a damp cloth.
- Allow to rise for 30 minutes.
- Sprinkle with parmesan, rosemary, garlic salt, and mozzarella.
- Bake at 400 degree F for 15 minutes, or until nicely browned.
- Cool slightly, and cut into squares for serving.
I would like to add another 5-stars to this beautiful orange colored bread! We had this for an Italian themed party and it was awesome, even though I misread the directions. This is how I made it: I put the salt in with the water first, then added the rest of the ingredients, INCLUDING 2 T. olive oil, 2 T. parmesan cheese and I used 1 T. of a pizza seasoning mix that I buy from Atlantic Spice or San Francisco Spice Co....(oops....delicious!) Then I added (more) oil for the top with fresh parsley-rosemary-thyme, chopped fine, mozzarella and garlic salt. The 2nd time I made it, my stove bit the dust when I turned it on to preheat it, so I froze the dough after it had finished the dough cycle in the bread machine. After buying a new stove, I set it in the fridge overnight, took it out next day and let it rise again, made according to the directions to finish baking..... You couldn't even tell that it had been frozen. Thanks for sharing - it's a keeper!!
Not only is this a very versatile recipe that makes a delicious flatbread, the basic ingredients make a very tasty pizza dough as well. I actually decided to try this recipe as a pizza dough and now I'm never looking back--it makes a great foundation for sauce and the denser toppings of a pizza as well if any of you out there would care to try it, it's worth a shot! A well-deserved 5 stars...thanks for posting, Rhonda! :)
This was so AWESOME!!! We ate the entire thing for supper. I added some fresh chopped basil, chives, and thyme in the dough along with some minced fresh garlic. Sprinkled some fresh herbs on top with the cheese and left out the garlic salt. Will be making this again very soon! Thank you for a fabulous recipe!!
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Even though I was out of sun-dried tomatoes, we still enjoyed this delicious bread. First, I subbed 1 cup of whole wheat flour for the white flour. I omitted the cheese, and topped the bread with salt free lemon-pepper seasoning, salt free garlic powder and fresh rosemary from the garden. This was a cinch to prepare! Very good flavor and I really like the texture of the bread. Next time I promise to test the bread with the sun-dried tomatoes. Thanks!