 |
Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
|
My family loves this bread & it is so easy to make. I serve it with Italian food. It is adapted from a recipe in Pizza, Focaccia, Flat, & Filled Breads From your Bread Machine. You may substitute herbs in the topping, or use fresh. The original recipe calls for a roasted vegetable topping, but I am going to post that as a separate recipe because the bread alone is great. (Cooking time includes rising times & will vary with your bread machine cycle). Ingredients:
2 teaspoons yeast |
2 1/2 cups all-purpose flour |
1 teaspoon sugar |
1 1/2 teaspoons salt |
1 cup lukewarm water |
1/3 cup olive oil |
1 teaspoon dried basil |
1/4 teaspoon coarse salt |
1 tablespoon olive oil |
Directions:
1. Place the ingredients into the pan in the order recommended by your bread machine.
2. Program the machine for dough cycle .
3. Check dough about 10 minutes before the end of the 2nd kneading cycle.
4. It should be a smooth, sticky ball.
5. Adjust if needed with more flour or water.
6. When the machine has completed its cycle, transfer the dough to a lightly floured work surface.
7. Roll or pat it into a large rectangle, about 17x12 inches.
8. Transfer the dough onto a large, lightly greased cookie sheet.
9. Let it rest 10 minutes then pat it back to its original shape if it has shrunk.
10. Cover with a towel and let rise for about forty minutes or till puffy.
11. Sprinkle the salt & herbs over the bread.
12. Press into the dough at intervals with your fingers& sprinkle with the olive oil.
13. Bake the focaccia in a preheated 425°F oven for 15 minutes or until the crust is golden brown.
14. Remove from the oven & cool on a wire rack.
|
|