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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (277g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 cup green olives |
||
| Calories 919 | ||
| Calories from Fat 536 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 59.6g | 91% | |
| Saturated Fat 9.8g | 48% | |
| Monounsaturated Fat 37.0g | ||
| Polyunsaturated Fat 10.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 890mg | 37% | |
| Potassium 202mg | 5% | |
| Total Carbohydrate 86.0g | 28% | |
| Dietary Fiber 3.7g | 14% | |
| Sugars 5.5g | ||
| Protein 11.2g | 22% | |
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Focaccia Bread With Three Topping Choices
By: Debber
Apr 9, 2007
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
SERVES 4 -6 , 1 12x8 flat loaf
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
Herby Topping
- 1/4 cup olive oil
- 1 tablespoon basil
- 1 tablespoon oregano
- 1 tablespoon parsley
- 5-8 garlic cloves, pressed
Onion Topping
- 1 tablespoon butter
- 1-2 medium onions, chopped
- 1/2 cup mayonnaise (no substitute)
Olive Topping
- 1/4 cup olive oil
- 1/4 cup black olives, chopped
- 1/4 cup green olive, 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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- Course > Breads > Yeast
- Course > Breads > Flat Shapes
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > North American > United States > Midwestern
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Small Appliance > Bread Machine
- Occasion > Dinner Party
- Occasion > Taste/Mood
- Occasion > To Go... > Brown Bag
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: KristinV
On Jun 14, 2008
Such an easy recipe! The focaccia is light and fluffy and tastes great fresh out of the oven! My only suggestion is that if you don't like basil, as I don't, tone it down a bit in the herby topping option! Yummo!
From: ~Nimz~
On Mar 7, 2008
This was an excellent Focaccia bread. It goes together so easily. I cut way back on the herbs since I used dried and didn't use all the olive oil on the top, but other than that made as is, using the Herb topping. Thanks Debber
From: MathMom.calif
On Jun 4, 2007
A good base for a foccacia bread. I don't have a bread machine, and this is only the second time I've ever tried to make a yeast bread, so I was pleased with the fact that the dough/bread came out successfully. The non-bread machine instructions are a bit scant here, so you do need to at least know how to "make bread" to proceed. I kneaded the dough for about 5-8 minutes after adding in the flour and oil (not exactly sure) and then left it to rise in the kitchen covered with a loose piece of plastic wrap for about 45 minutes. Then I stretched and patted it into a rectangular cookie pan with dimensions about 12 by 8 and let it rise again for almost 30 minutes. I used the Herby Topping with fresh herbs and lots of garlic, and also sprinkled some parmesan cheese on top. Oh, and I used 1 cup of whole wheat flour and 2 cups of all purpose flour. It did rise nicely and was soft inside, crispy outside, and had a good texture. I think it does need some herbs mixed into the dough, though. I will make this again and add some seasonings to the dough, such as onion and/or garlic powder and maybe some additional salt. Thanks for sharing the recipe!
From: Janni402
On Jun 24, 2008
Made this bread to go with my Sunday Gravy.. it was DELICIOUS! I made the herby topping with fresh herbs from the garden. The only issue I had was that when I peeked in the BM to see how it was mixing the dough was a little loose, so I added 3/4 to 1 Cup of flour. The end result was fine, so I guess that was okay. Will most assuredly be making again. Great recipe!
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