Italian Garlic and Herb Seasoned Panini - Focaccia Bread (abm)

Submitted by CobraLimes

"This is an adaptation from a recipe posted on hungrybrowser.com in the Uncle Phaedrus section. I used my breadmaker to put the dough together and then hand shaped the loaves for baking. To use for a panini sandwich, slice each loaf in eighths (rendering 4 sandwiches per loaf), fill with your favorite ingredients and use your panini maker or grill with press to prepare a delicious sandwich. Mangia!"

 

• Ready In: 40mins
• Ingredients: 13
• Yields: 2 loaves

ingredients

• 2 1⁄2 teaspoons active dry yeast
• 2 cups warm water
• 5 cups all-purpose flour or 5 cups bread flour
• 1 teaspoon salt
• 1 tablespoon olive oil
• 4 cloves garlic, peeled and chopped
• 1 teaspoon dried oregano
• 1⁄2 teaspoon dried rosemary or 2 teaspoons chopped fresh rosemary
• 1⁄8 teaspoon dried marjoram (optional)
• 2 teaspoons chopped fresh Italian parsley (optional)
• 1⁄2 teaspoon coarse salt
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon lemon pepper

directions

1. Prior to placing ingredients in breadmaker, fill the container with water.
2. It needs to accomodate at least 11 cups of water.
3. If it has that capacity, you can dump the water out and proceed.
4. The dough makes a large amount and does rise to the top of the container.
5. Place all ingredients in bread machine in order suggested by the manufacturer.
6. If desired, you can hold off placing the herbs into the machine and wait until forming the loaves to place on top of bread.
7. Set machine to dough cycle.
8. When cycle is complete, punch dough down and knead a few times on a lightly floured surface (the dough should remain somewhat sticky).
9. Place dough in oiled bowl, turn to coat with the oil, cover, and allow to rise again until doubled, about 1 hour.
10. Ten minutes prior to rising is finished preheat oven to 400°F Lightly grease two baking sheets (I line them with Silpat sheets).
11. After dough has risen the second time, press air out and divide dough in half (dough will still be sticky, do not use more flour).
12. Press (using your hands) each half with a light touch into approximately an 8 x 11-inch rectangle on the individual prepared pans (rustic looking is okay, but don't press too flat).
13. Brush with olive oil.
14. If you haven't already added the herbs into the dough, scatter garlic, oregano, rosemary, marjoram, peppers, and parsley over surface of each and press lightly.
15. Sprinkle with salt.
16. Bake about 20-30 minutes or until a light golden.
17. Serve warm or slice to use for a panini sandwich and grill.
18. *Notethat preparation time doesn't include about 3 hours of rising time.

Reviews

[Jacqdav]

I didn't eat this myself as I am on a wheat-free diet, but my fiancee said it was pretty good. It was easy enough to make (I halved the recipe) even though I didn't use a bread-machine. Came out lovely and crusty on the outside and chewy inside. Will make again sometime.

 

[Grammabobbie]

Love it!! Crusty crunch on the outside, perfect inside! I did add a little sugar to the water and yeast, and sprinkled parmesan chesse on top, and sprinkled with italian seasoning, and olive oil. I also put the herbs in the bread, and I plan on making Panini's for supper, yum!

 

[iris5555]

This is a substantial and bread. Just as a personal preference, I'd leave out the lemon pepper next time.

 

[designgirl]

this was delicious. I used mine to make a fabulous panini sandwich.

 

[DuChick]

Very good bread! I made this for Recipe #313118 and together it made a great sandwich. The aroma while in the ABM was fantastic as well as when it was in the oven. I halved the recipe and was hoping for a softer crust. I was tempted to add more flour as the dough was incredibly sticky, but didn't. Excellent flavor. Thanks CobraLimes!