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Bread Machine Stuffed Rosemary Focaccia Recipe

Bread Machine Stuffed Rosemary Focaccia Recipe

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Ingredients:

Serving

1 tbsp yeast
3 cups white bread flour
1 1/2 tsp salt
1 tsp black pepper, coarsely ground
1 tsp dried rosemary
1/4 cup olive oil
1 1/4 cups water
1/2 cup sun-dried tomato packed in oil, drained and cut into 1/2-inch pieces
1/3 cup oil-cured black olive, pitted and cut in half
4 oz cream cheese
2 tbsp oil , from the tomatoes
coarse salt

Directions:

Place all the ingredients in the machine in the order according to the manufacturer's instructions and program for manual or dough , and press start . Add just enough extra water, if necessary, to make a soft, slightly tacky dough. At the end of the final knead, remove the dough from the machine to a lightly floured work space.
Knead the dough several times, adding just enough flour to keep it from sticking to the surface.
Cover it with a clean cloth while you prepare the filling.
TO FINISH THE FOCACCIA.
Spray a 9- or 10-inch springform pan with nonstick vegetable spray or coat it lightly with vegetable oil.
Cut the dough in half and stretch or roll one half in a circle large enough to fit the 9- or 10-inch bottom of the springform pan, and place it in the bottom of the prepared pan.
Sprinkle the tomatoes, the olives, and pinches of the cream cheese (or crumbles of the goat cheese) over the dough, leaving a 1-inch border of dough around the circumference. Moisten the outer edge of the dough with water.
Roll the remaining dough out to the same size as the first one and place it over the filling. Pinch the edges of the two doughs together to seal.
Using the tip of a knife, carve three 1/2-inch vent strips in the top layer of dough.
Cover the pan with plastic wrap and set it in warm place to rise for 30 minutes, or until doubled in bulk.
Preheat the oven to 475°F with the rack positioned in the middle of the oven.
Before placing the pan in the oven, using your fingertips, make indentations in the top of the dough. Drizzle on the tomato oil and sprinkle with the salt.
Bake for 20 to 25 minutes, or until the top is golden brown.
Release the springform sides and allow the focaccia to cool for 10 minutes before cutting.
Serve hot or at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	341.97 Kcal (1432 kJ)
Calories from fat	190.72 Kcal
		% Daily Value*
Total Fat	21.19g	33%
Cholesterol	12.47mg	4%
Sodium	454.73mg	19%
Potassium	184.92mg	4%
Total Carbs	32.31g	11%
Sugars	0.38g	2%
Dietary Fiber	1.39g	6%
Protein	6.35g	13%
Vitamin C	5.7mg	9%
Iron	1.9mg	11%
Calcium	26.8mg	3%

Amount Per 100 g
Calories	321.65 Kcal (1347 kJ)
Calories from fat	179.39 Kcal
		% Daily Value*
Total Fat	19.93g	33%
Cholesterol	11.73mg	4%
Sodium	427.71mg	19%
Potassium	173.94mg	4%
Total Carbs	30.39g	11%
Sugars	0.36g	2%
Dietary Fiber	1.3g	6%
Protein	5.97g	13%
Vitamin C	5.3mg	9%
Iron	1.8mg	11%
Calcium	25.2mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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