Red Onion & Sage Focaccia (bread Machine) |
|
 |
Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 6 |
|
This comes from a great cookbook I've had for awhile, Bread Machine, how to cook and prepare the perfect loaf by Jennifer Shapter. This was the best focaccia I've ever had, and I can't wait to make it again. It tastes great with some lightly salted & peppered olive oil. NOTE: I used dried sage, and it came out just fine. Preparation time is the time it takes in the bread machine, plus rising time, plus time for prepping. Ingredients:
1 cup water |
1 tablespoon olive oil |
3 cups unbleached white flour |
1/2 teaspoon salt |
1 teaspoon granulated sugar |
1 teaspoon fast-rising active dry yeast |
1 tablespoon chopped fresh sage |
1 tablespoon chopped red onion |
2 tablespoons olive oil |
1/2 red onion, thinly sliced |
5 fresh sage leaves |
2 teaspoons coarse sea salt |
coarse ground pepper |
Directions:
1. Pour the water and oil into the bread pan.
2. Reverse the order in which you add the wet and dry ingredients if necessary.
3. Sprinkle the flour over, ensuring that it covers the liquid.
4. Add the salt and sugar in separate corners.
5. Make a shallow indentation in the flour and add the yeast.
6. Set the bread machine to the dough setting.
7. If our machine has a choice of settings, use the basic or pizza dough setting.
8. Press Start.
9. Lightly oil a 10-11 inch shallow round cake pan or pizza pan.
10. When the cycle has finished, remove the dough from the pan and place it on a surface lightly dusted with flour.
11. Punch the dough down and flatten it slightly.
12. Sprinkle over the sage and red onion and knead it gently to incorporate.
13. Shape the dough into a ball, flatten it, then roll it into a round of about 10-11 inches.
14. Place in the prepared pan.
15. Cover with oiled plastic wrap and let rise in a warm place for 20 minutes.
16. 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.
17. Cover and let rise for 10-15 minutes, or until the dough has doubled in bulk.
18. Drizzle the olive oil over and sprinkle with the onion, sage leaves, sea salt and black pepper.
19. Bake for 20-25 minutes, or until golden.
20. Turn out onto a wire rack to cool slightly.
21. Serve warm.
|
|