Bread Machine Focaccia Recipes

AUTHENTIC ITALIAN FOCACCIA BREAD RECIPE

Steps:

• Add salt and water to the bread pan. Spoon flour on top of liquid. Add yeast.
• Select the Dough cycle and press Start.
• When the cycle is finished, transfer dough to the prepared pan. Using your hands, spread dough to fit the pan. Press the surface of the dough with your fingertip or knuckle to make random dimples. Preheat oven to 350°F (180°C).
• In a small bowl, combine water, oil and salt. Brush this mixture over the dough. Sprinkle with the rosemary. Let rise while the oven is preheating.
• Bake the focaccia bread for 27 to 30 minutes or until the top of the dough is golden brown and an instant-read thermometer inserted in the center of the loaf registers 190°F (90°C).
• Let the bread cool in pan on a wire rack for 10 to 20 minutes, then cut into 8 pieces and serve.

FOCACCIA BREAD

Steps:

• In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
• When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
• Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

FOCACCIA (USING BREAD MACHINE FOR THE DOUGH)

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!

BREAD MACHINE HERB FOCACCIA

Steps:

• Fill your bread machine according to manufacturer's directions. With my Zojirushi machine it's liquids first and dry ingredients second, but manufacturers vary. I typically put the water, 2 Tablespoons olive oil, salt and garlic in first. Then top with flour and 2 Tablespoons Italian seasoning. Make a small well in the center of the flour and put the yeast in the well.
• Keep the salt and yeast separate as the salt could kill the yeast and keep it from doing its job.
• Turn off the preheat setting on the bread machine, set the machine to Dough and press start. This dough process will take about an hour and a half. When the machine beeps, take the dough out and press into an oiled standard sized half sheet pan, 18" X 13".
• Press to the sides of the baking sheet, its not any fancy shaping, a little irregular shape just gives the focaccia some character. Gently dimple the dough with your knuckles creating wells for the extra olive oil to pool in, about every other inch or so. Brush with 2-4 more tablespoons of olive oil and sprinkle with kosher salt to taste. Crack some fresh black pepper and add additional Italian seasoning to taste.
• Cover the tray with plastic wrap and preheat oven to 400 degrees. You don't need to preheat before this as you will want the focaccia to rest for about 15-20 minutes before putting it in the oven.
• Take plastic wrap off of the focaccia dough and place in oven for 20-25 minutes or until golden. Remove from oven.
• Optional, brush with additional olive oil if the focaccia seems a little dry and sprinkle with additional kosher salt to taste.

BREAD MACHINE FOCACCIA BREAD

Steps:

• Add all bread ingredients to the bread machine in the order listed. For non-Cuisinart machines, follow the instructions for order of ingredients in your manual. Set to dough cycle.
• When cycle completes, remove the dough to a floured surface and punch down. Cover and let rest for 10 minutes.
• Roll the dough into a 12 by 8 inch oval or 9 by 9 circle. Move to a warm place, cover and let rise until doubled in size, about 40 minutes.
• Grease a pan generously with olive oil and sprinkle with cornmeal. Preheat the oven to 450° F.
• With oiled fingertips, press holes into the dough about 1 inch apart and 1/2 inch deep. Spread the 2 tbsp of olive oil on top of the dough and sprinkle with the salt, herbs, and cheese.
• Bake for 20-25 minutes, until golden brown. Transfer to a cooling rack for at least 15 minutes before slicing.

FOCACCIA - BREAD MACHINE RECIPE

Steps:

• Place the wet and dry ingredients in the bread machine pan as per your bread machine manufacturer's instructions. (Some bread machines need wet ingredients first and some need dry).
• Select and start the dough cycle.
• Once the dough cycle is complete, remove the dough from the bread machine pan.
• Grease an 8-inch baking pan with some oil.
• Place the dough in the baking pan and gently press it to cover the pan till the edges.
• Cover the baking pan with a lid or plate and keep it in a warm place until it doubles in volume. (about an hour)
• Level the baking rack to the middle level.
• Preheat the oven to 400 °F.
• Uncover the dough and with the help of your fingers, make deep holes in the dough.
• Drizzle oil, rosemary and sea salt crystals on the dough.
• Once the oven is preheated to 400 °F, bake the focaccia bread for 25 minutes.
• Once Foccacia bread is baked, remove it from the oven and transfer the bread to a cooling rack.
• Allow the bread to cool completely before slicing it with a serrated knife.

BREAD MACHINE FOCACCIA

Steps:

• Place the dough ingredients in your bread machine in the order recommended by your machine. In my case, I put in the water and onions first, then the flour, then made small indentations in the flour for the sugar, salt and yeast.
• Process on the dough cycle.
• Brush a baking sheet with olive oil and scoop out the dough onto the sheet.
• Drizzle a little oil on your fingers and use them to press the dough out until it's about an inch thick. Cover with plastic wrap and let it rise for about 40 minutes (or until doubled in size.)
• 20 minutes before you are ready to bake, preheat the oven to 425. Place a rack in the lower part of your oven.
• When ready, uncover the dough and use your fingers to dimple the dough. Drizzle with the olive oil and rosemary (if using.)
• Bake for 20-25 minutes.
• Remove from the oven and sprinkle with the sea salt.

FOCACCIA (BREAD MACHINE)

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.

BREAD MACHINE FOCACCIA

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.

BREAD MACHINE FOCACCIA BREAD

Steps:

• Add the ingredients, except rosemary and Italian herb mix, to the bread machine. Set the machine on the dough setting. At the first pause in the cycle add chopped herbs. Continue through the dough cycle.
• While the dough cycle finishes, make the topping.
• Heat the extra virgin olive oil in a small pan over medium heat. When hot add the chopped garlic. You'll hear it sizzle.
• Immediately remove the pan from the heat and add the chopped rosemary. Set aside to cool.
• When the dough cycle completes, press the dough into a well-oiled 9x13-inch pan.
• Make indentations in the dough with your fingers. Cover the pan with plastic wrap and let the dough rise for thirty minutes, or until it is nearly double in size.
• Preheat your oven to 400°F. Once again press indentations into the dough with your fingers.
• Spoon the olive oil topping evenly over the dough. Some of the oil and herbs will settle into the indentations. That will make your bread yummy.
• Sprinkle with shredded Parmesan cheese. Be generous with your cheese.
• Bake the focaccia bread for 20 minutes, or until done. Let the baked focaccia bread sit for at least 15 minutes before cutting.

FOCACCIA PIZZA RECIPE

Steps:

• Gather the focaccia dough ingredients.
• In a stand mixer fitted with the paddle attachment, mix together the warm water, honey, and yeast until combined; let stand for 5 minutes. Alternatively, use a large bowl and mix by hand.
• Add 2 1/4 cups of the flour, salt and 2 tablespoons of olive oil-mix to create a shaggy dough, scraping down the bowl occasionally.
• Switch to the dough hook; add enough of the remaining 1/2 cup flour to make a sticky dough, mixing on medium speed for 3 to 4 minutes, or knead with hands on a lightly floured surface. The dough should be sticky, so try to avoid adding too much flour.
• Grease a large bowl with 1 tablespoon of olive oil. Place the dough in the bowl, covered, and let it rise until doubled in size, about 1 hour.
• Add the remaining 3 tablespoons of olive oil to a rimmed 10 x 15-inch, or 9 x 13-inch sheet pan.
• Place the dough in the pan and let it rest for 15 minutes-this will relax the dough, making it easier to stretch and form to the pan.
• Gently stretch the dough to fit in the pan. Cover it loosely and let it rise for 20 minutes longer. Meanwhile, position a rack in the center of the oven and heat to 450 F. Bake the Pizza
• Gather the toppings and the risen dough.
• Dimple the dough all over with fingertips, transfer to the oven and bake for 10 minutes.
• Remove the par-baked focaccia from the oven. Evenly spread the focaccia with pizza sauce to taste. Top evenly with sliced mozzarella cheese, freshly ground black pepper, and crushed red pepper flakes, if using.
• Return the focaccia to the oven and bake until the cheese melts and the crust is golden brown, 10 to 15 minutes longer.
• Remove the pizza to a rack. Drizzle with 2 teaspoons of olive oil.
• Sprinkle with the Parmesan cheese and scatter the fresh basil evenly over the pizza. Slice and serve immediately.

FLUFFY FOCACCIA

Steps:

• Add the ingredients to your bread machine's baking pan in the order listed, starting with the water and ending with the yeast.
• Choose the Dough program on our machine and press Start.
• When the dough cycle is finished, remove the dough from the bread pan and place it on a lightly floured baking mat. Remove the paddle and puch down the dough to deflate it. Let the dough rest for 10 minutes.
• Meanwhile, brush a 9 x 13-inch shallow rimmed baking pan with 2 tablespoon of olive oil.
• Roll the dough out to a roughly 9 x 13-inch shape and transfer it to the prepared pan. If the dough keeps shrinking back into a smaller shape, let it rest for a few minutes and try again. You may find it easier to pat it into place directly in the pan.
• Cover it with plastic wrap and let it rise for 40 - 50 minutes. It should puff up evenly but not quite double in size.
• Pour a generous 2 - 3 tablespoon of olive oil over the top of the dough and use your fingers to rub it all over the surface. Gently press your fingertips into the top to make 1/2-inch deep indentations roughly 1 inch apart, all across the top.
• Sprinkle the fresh herbs and pepper evenly over the top.
• Preheat the oven to 450°F. Bake for 13 - 15 minutes or until lightly golden brown. Be careful--it can overcook quickly so it needs to be watched for the final minutes.

YUMMY BREAD MACHINE FOCACCIA

Steps:

• Add ingredients to bread machine according to manufacturer's instructions. Allow machine to knead. Remove dough from machine and, using your fingers, press the dough onto a lightly greased pizza pan or baking sheet. Cover and let rise for about 30 minutes. Spread topping over dough and bake in a preheated 375℉ (190℃) F oven for about 30 minutes.

FOCACCIA

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!