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

Recipe by CobraLimes
READY IN: 40mins
YIELD: 2 loaves




  • Prior to placing ingredients in breadmaker, fill the container with water.
  • It needs to accomodate at least 11 cups of water.
  • If it has that capacity, you can dump the water out and proceed.
  • The dough makes a large amount and does rise to the top of the container.
  • Place all ingredients in bread machine in order suggested by the manufacturer.
  • If desired, you can hold off placing the herbs into the machine and wait until forming the loaves to place on top of bread.
  • Set machine to dough cycle.
  • When cycle is complete, punch dough down and knead a few times on a lightly floured surface (the dough should remain somewhat sticky).
  • Place dough in oiled bowl, turn to coat with the oil, cover, and allow to rise again until doubled, about 1 hour.
  • Ten minutes prior to rising is finished preheat oven to 400°F Lightly grease two baking sheets (I line them with Silpat sheets).
  • 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).
  • 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).
  • Brush with olive oil.
  • 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.
  • Sprinkle with salt.
  • Bake about 20-30 minutes or until a light golden.
  • Serve warm or slice to use for a panini sandwich and grill.
  • *Notethat preparation time doesn't include about 3 hours of rising time.