Focaccia Bread Machine Recipes

Steps:

• Place all of the above ingredients, accurately measured and in the order I have listed them, in the Bread Machine.
• Select the 'dough' cycle.
• When the cycle is complete, take the dough out of the Bread Machine, and proceed with the following steps: On a lightly floured surface, gently knead the dough for about 10 minutes.
• (you may need to add extra flour during this time) Place the 'Focaccia' dough in a well grease bowl, cover and leave to rise in a warm (and draught free) place for about 1/2 an hour.
• Then, knead the dough lightly (in the bowl) for about 1 minute.
• On a lightly floured surface, roll the dough into a rectangular shape (about 20 cm x 30 cm)
• Place on a well greased baking tray (or sponge roll tin) and leave to rise again, in a warm place, this time for about 1 hour (or until it has doubled in it's original size) Now pour and smooth over with your fingers, 1 tablespoon of olive oil.
• 'Poke' the dough with 2 fingers at intervals over the surface, and sprinkle liberally with rock salt or equal measurements of olive oil and Basil pesto mixed together with grated Parmesan or Romano cheese, top with chopped up sun-dried tomatoes and sliced black olives!
• YUM!
• Bake at 225°C for about 15 minutes or until golden brown!

Steps:

• Place the ingredients into the pan in the order recommended by your bread machine.
• Program the machine for "dough cycle".
• Check dough about 10 minutes before the end of the 2nd kneading cycle.
• It should be a smooth, sticky ball.
• Adjust if needed with more flour or water.
• When the machine has completed its cycle, transfer the dough to a lightly floured work surface.
• Roll or pat it into a large rectangle, about 17x12 inches.
• Transfer the dough onto a large, lightly greased cookie sheet.
• Let it rest 10 minutes then pat it back to its original shape if it has shrunk.
• Cover with a towel and let rise for about forty minutes or till puffy.
• Sprinkle the salt & herbs over the bread.
• Press into the dough at intervals with your fingers& sprinkle with the olive oil.
• Bake the focaccia in a preheated 425°F oven for 15 minutes or until the crust is golden brown.
• Remove from the oven & cool on a wire rack.

Steps:

• Dough: Put the 1 1/2 cup water in the bread machine.
• Add the other ingredients in this order: sugar, salt, oil, flour, yeast, garlic powder, onion powder, oregano and black pepper.
• Place bread machine on dough setting and start.
• Note the amount of time your bread machine will take and set another timer for this amount (or do it manually, I use the timer on my microwave for for this).
• As soon as the dough forms a ball (several minutes) add the 3 tbsp lukewarm water.
• This amount of flour is more than most bread machines can handle, so check every 10 minutes when it is not actively mixing.
• If it's getting too high, just stop the dough cycle and restart it (this is why the other timer is needed).
• At the end of the time (on my machine it is 130 minutes) turn off the bread machine and remove the dough.
• Grease a large pizza pan (or a large rectangular cookie sheet with sides, or 2 small pizza pans) and turn the dough out on it (I usually put a bit of oil or cooking spray on my hands so It doesn't stick to me).
• Spread the dough evenly on the pan, making it higher on the edges of the pan for a crust.
• Cover with plastic wrap and let rise until double.
• About 15-20 minutes.
• Toppings: Brush the dough with olive oil and sprinkle with oregano and garlic powder.
• Add as many optional toppings as you wish (invent some if you wish).
• Sprinkle with parmesan.
• Bake until golden about 15-20 minutes at 350°F.

Steps:

• Place water, 2 tablespoons olive oil, salt, garlic, 1 tablespoon rosemary, bread flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
• Remove dough from bread machine when cycle is complete. Pat dough into either a 9x13 inch baking pan or 12 inch pizza pan. Use your fingers to dimple the dough every inch or so. Brush with remaining olive oil and sprinkle with remaining rosemary.
• Preheat oven to 400 degrees F (200 degrees C). Cover foccacia with plastic wrap while oven preheats.
• Bake in preheated oven for 20 to 25 minutes, or until golden brown. let cool for 5 minutes before serving.

Steps:

• Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
• In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
• Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
• Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
• Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
• Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
• Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
• Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
• Oh baby!

Steps:

• In bread machine, place dough ingredients in the order suggested by the manufacturer. Select dough setting.
• After 5 minutes of mixing, check to see if you need to add 1 tbsp water or flour.
• When dough cycle is complete, place dough onto a lightly greased 12" pizza pan and pat into a 10" circle.
• Cover and let rise in warm place for 30 minutes or until doubled in size.
• Meanwhile, in large skillet saute onions and butter for 15 minutes.
• Add minced garlic and cook 5 minutes more. Stir in Italian seasonings.
• Using the end of a wooden spoon, make deep indentations 1 " apart in dough.
• Top with onion mixture and cheeses.
• Bake at 400F 15-18 minutes or until golden. Serve warm.

Steps:

• In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar.
• Stir gently to dissolve.
• Let stand 3 minutes until foam appears.
• Turn mixer on low and slowly add the flour to the bowl.
• Dissolve salt in 2 tablespoons of water and add it to the mixture.
• Pour in 1/4 cup olive oil.
• When the dough starts to come together, increase the speed to medium.
• Stop the machine periodically to scrape the dough off the hook.
• Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
• Turn the dough out onto a work surface and fold over itself a few times.
• Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin.
• Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.
• Coat a sheet pan with a little olive oil and corn meal.
• Once the dough is doubled and domed, turn it out onto the counter.
• Roll and stretch the dough out to an oblong shape about 1/2-inch thick.
• Lay the flattened dough on the pan and cover with plastic wrap.
• Let rest for 15 minutes.
• In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize.
• Preheat oven to 400 degrees F.
• Uncover the dough and dimple with your fingertips.
• Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary.
• Bake on the bottom rack for 15 to 20 minutes.

Steps:

• Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.
• Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less
• Coat 15x10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.
• Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.

Steps:

• Put all ingredients except the garlic and 2 tbsp olive oil in the bread pan of your bread machine. Select dough cycle.
• Remove the dough after the cycle is completed.
• In a parchment paper lined (or cornmeal sprinkled) cookie sheet, pat the dough into a roughly round shape about 1/2-inch thick. Cover with a towel and let it rest for 45 minutes.
• Preheat the oven to 400ºF.
• Combine the garlic with 2 tbsp olive oil. Dimple the dough with your fingers and brush it with the olive oil mixture. Sprinkle the dough with coarse salt, if desired.
• Bake the focaccia for 15-20 minutes, until it's deep brown all over. Remove it from the pan and cool it for 15 minutes before eating.

Steps:

• BREAD DOUGH CYCLE:.
• Add lukewarm water to pan.
• Add bread flour, dry milk, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place butter into corners of pan.
• Make a well in center of dry ingredients; add yeast, lock pan into bread maker.
• Program for DOUGH. Start bread maker. When done, remove pan from bread maker. Place dough onto floured surface. Let rest 15 minutes.
• Knead dough about 1 minute. Roll dough into a rectangle to fit a jelly roll pan or large cookie sheet, about 15x10 inches. Place on greased pan and press dough evenly into pan forming an edge. Cover and let rise in warm, draft-free place for 20-30 minutes until slightly risen. With handle/end of wooden spoon, make indentations in dough at every inch. Brush dough with olive oil, then sprinkle with Parmesan cheese, Italian Seasoning (Grinder) and garlic salt.
• Bake in preheated 400' F oven for 12 minutes or until nicely browned. Cool slightly and cut into squares for serving. Can be served warm or cooled.
• Sit back and enjoy the raves ;).

Steps:

• Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
• Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
• Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
• Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
• Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.