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Ingredients
| active dry yeast: 2 tsp |
| all-purpose flour (unsifted): 2 1/2 cups |
| granulated sugar: 1 tsp |
| salt: 1 1/2 tsp |
| water: 1 cup (lukewarm) |
| olive oil: 1/3 cup |
| dried basil (ground): 1 tsp |
| sea salt: 1/4 tsp |
| olive oil: 1 Tbl |
Focaccia (Bread Machine)
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
165 min -
Servings
1 serving(s)
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- 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.