Focaccia Bread With Three Topping Choices |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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We use the bread machine, but you can make it without too...just mix the yeast with the warm water and sugar, to get things started, then add the oil, salt and flour (along with whatever herbs you like). Cooking time includes rising time for the dough Ingredients:
1 cup hot water (lukewarm) |
1/3 cup olive oil |
2 teaspoons sugar |
1 teaspoon salt |
3 cups flour |
1 1/2 teaspoons yeast |
1/4 cup olive oil |
1 tablespoon basil |
1 tablespoon oregano |
1 tablespoon parsley |
5 -8 garlic cloves, pressed |
1 tablespoon butter |
1 -2 medium onion, chopped |
1/2 cup mayonnaise (no substitute) |
1/4 cup olive oil |
1/4 cup black olives, chopped |
1/4 cup green olives, chopped |
Directions:
1. Add to bread machine in order specified by your owner's manual; set controls to DOUGH or PIZZA (mine goes for just under an hour).
2. At the end of the cycle, place dough on a seasoned baking stone (mine is a rectangle) or a pizza pan.
3. Preheat oven to 400.
4. Press or roll dough out to edges of pan; let rise 10-30 minutes depending how patient and/or hungry you are! While this is rising in a WARM spot, prepare one of the toppings (below).
5. Make random indentations with fingertips over top of dough; the toppings will fill these spots.
6. HERBY TOPPING: In a small sauce-pan, heat olive oil, add herbs as this heats, then add garlic; allow to sizzle for about 30 seconds (do NOT burn); remove from heat; drizzle over bread dough; spread with back of spoon; sprinkle to taste with salt.
7. ONION TOPPING: Melt butter in small sauce-pan, add onions, saute until golden (or transparent); remove from heat, add mayo; spread over focaccia dough.
8. OLIVE TOPPING: Mix all ingredients, spread over dough.
9. BAKING DIRECTIONS: Bake for 20 minutes (nicely tanned); cut or tear into serving portions.
10. OTHER IDEAS: Use flat bread for panini sandwiches OR wedges to dip into soup or stew OR unbaked as a base for your pizza.
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