Method
1. With oiled hands, evenly press dough into a greased 9 x 13 inch pan. Using your fingertips,
make indentations in the dough.
2. Cover and let rise in a warm place for 30 minutes or until almost double in size. While the
dough is rising, select the topping and prepare.
3. In a skillet, heat olive oil.
For garlic-cheese topping — stir in oregano and garlic then immediately remove from heat.
For Greek topping — add onions and cook until onions are soft but not brown,
approximately 5 minutes.
4. Use fingers to press dimples into dough again. Spoon topping mixture evenly over dough.
Sprinkle with remaining ingredients.
5. Bake at 400°F/205°C for 20 minutes or until done.
FOCACCIA DOUGH
1.5 lb.
1 loaf
water 80°F/27°C
1 cup
olive oil
1/3 cup
sugar
2 tsp
salt
1 tsp
bread flour
3 cups
active dry yeast
1 1/2 tsp
Program
Dough
Add at the beep:
dried Italian seasoning
1 tsp
Garlic-Cheese Topping
olive oil
1/4 cup
dried oregano
1 1/2 tsp
garlic, coarsely chopped
1/3 cup
Parmesan cheese, grated
1/3 cup
salt
1/4 tsp
Greek Style Topping
olive oil
1/4 cup
onion, thin sliced
1 cup
dried oregano
1 1/2 tsp
Feta cheese, crumbled
1/3 cup
black olives, sliced and drained
1/4 cup
salt
1/4 tsp
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