Focaccia (Using Bread Machine for the Dough)
This bread is SO appealing and very versatile too We often have it in the summertime quartered and sliced horizontally and filled with barbecued chicken thighs, lettuce, sliced red onions, tomatoes and avocado and some Paul Newmans Own Ranch Dressing Simply divine The preparation time I have given does not include the time it takes for the Bread Machine to make the dough or the time it takes for the dough to rise
This bread is SO appealing and very versatile too We often have it in the summertime quartered and sliced horizontally and filled with barbecued chicken thighs, lettuce, sliced red onions, tomatoes and avocado and some Paul Newmans Own Ranch Dressing Simply divine The preparation time I have given does not include the time it takes for the Bread Machine to make the dough or the time it takes for the dough to rise
- Carbohydrate 460.570789709925 g
- Cholesterol 0 mg
- Fat 64.8900388935177 g
- Fiber 17.0984365910025 g
- Protein 79.059806885687 g
- Saturated Fat 8.58538489569864 g
- Serving Size 1 1 loaf of Italian Flat Bread, 4 serving(s) (1058g)
- Sodium 3519.73664818582 mg
- Sugar 443.472353118923 g
- Trans Fat 6.18417598864438 g
- Calories 2779 calories
Step-by-step
- 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-greased 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 its 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!
- Bake at 225 degrees C for about 15 minutes or until golden brown!
My Focaccia Journey: From Bread Machine to Baking Bliss
As a busy working mom, finding time to bake can feel like a luxury. But there's something deeply satisfying about the aroma of freshly baked bread filling my kitchen. And focaccia? Oh, focaccia is a whole other level of satisfaction. It’s the perfect blend of rustic charm and incredible flavor, a canvas for culinary creativity that fits perfectly into my busy life. The secret? My trusty bread machine and a dash of clever time management.
This recipe isn't just about the focaccia itself; it’s about the journey. The kneading, the rising, the gentle pokes, and finally, the glorious golden-brown crust emerging from the oven—it's a meditative process that allows me to disconnect from the day's stresses. And the best part? It's surprisingly easy, even with my packed schedule. The bread machine does most of the heavy lifting, making the dough preparation a breeze. I usually start the dough cycle in the morning before work; by the time I get home, it's ready for the next steps, fitting seamlessly into my evening routine.
The versatility of focaccia is another huge plus. It's fantastic on its own, served warm with a drizzle of olive oil and a sprinkle of flaky sea salt. But it also transforms into a stunning base for countless meals. Think: topped with roasted vegetables, herbed goat cheese, or even a simple smear of pesto and fresh mozzarella. The possibilities are truly endless. For a quick and satisfying lunch, I sometimes layer it with grilled chicken, fresh tomatoes, and a vibrant balsamic vinaigrette. It’s a perfect light lunch for work days or quick summer picnics in the park.
One of my favorite variations is a focaccia with rosemary and sea salt. The fragrant rosemary adds a depth of flavor that pairs beautifully with the slightly salty crust. This version is simple yet elegant, perfect for a dinner party or a quiet night in. And, for something extra special, I've been experimenting with adding sun-dried tomatoes and olives. The burst of sweetness and savory notes create an explosion of flavors that make this focaccia truly unforgettable. I even tried a focaccia pizza the other day. It was a massive success with the whole family.
This isn't just a recipe; it's a journey of exploration and creativity in the kitchen. It's a testament to the fact that even with a busy schedule, you can create something beautiful and delicious. So, grab your bread machine, gather your ingredients, and let's embark on this fantastic baking adventure together. You won't regret it. The smell alone is worth it!
Making focaccia has become a ritual for me. It’s a moment of calm amidst the chaos, a chance to connect with the simple pleasure of baking. The end result, a warm, crusty loaf of focaccia, is a reward in itself, but the process is just as fulfilling. Each step, from the initial mixing of ingredients to the final golden-brown bake, is a small act of self-care, a small piece of happiness baked into every bite.
Beyond the personal satisfaction, focaccia has brought unexpected joy to my family. It has become a staple at our gatherings, a centerpiece around which we share laughter, stories, and of course, delicious food. It’s a wonderful way to connect with loved ones, and the simple act of sharing this bread has created lasting memories.
I encourage you all to try this recipe. Don't be afraid to experiment with different toppings and flavors. This focaccia is a blank canvas waiting for your creative touch. Let your imagination run wild, and enjoy the delicious results. Let me know in the comments what your favorite toppings are!
