Red Onion & Sage Focaccia (bread Machine)

Recipe by TexasKelly
READY IN: 2hrs 20mins
YIELD: 1 focaccia
UNITS: US

INGREDIENTS

Nutrition
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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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