∙ 42 ∙
focaccia
Ingredients:
Makes 4 servings
1 cup + 2 tbsp water,
room temperature (70°F)
1/4 cup extra virgin olive oil, divided
21/4 tsp Italian herb mix
11/2 tsp kosher salt
Directions:
1.
Put all ingredients, in the order listed, into Bread Pan fitted with Kneading Blade.
Secure the Bread Pan into the Bread Maker.
2.
Plug in the Bread Maker. Press the MENU button to select
Dough
. Press
START/STOP
to begin the bread-making process.
3.
Set a rack in the center of the oven. Preheat the oven to 450°F. Brush an 8x12x 1/2” baking dish
or 15x10” jellyroll pan with 1 tbsp of the oil (see tip on page 35).
4.
When the cycle is complete, place the dough in the prepared pan. With your fingers, push and
press dough to fill the pan. Cover the pan loosely with plastic wrap. Set the pan in a warm place
until the dough doubles in volume.
5.
With a fingertip, poke dimples at 1” intervals all over the dough. Drizzle the remaining oil over
the top. Sprinkle the coarse salt over the top.
6.
Bake the Focaccia for 20 to 25 minutes, until it is golden brown and crusty. Transfer to a wire rack
to cool in the Bread Pan. Cut the Focaccia into squares and serve.
3 cups + 3 tbsp bread flour or
unbleached all-purpose flour
11/4 tsp active dry yeast
2-3 tsp Fleur du sel or coarse salt
An 8x12x1/2-inch baking pan makes Focaccia thick enough to split
for sandwiches, especially if using bread flour. A jellyroll pan
makes it thinner and extra crusty.
Grated pecorino cheese or coarsely chopped pitted olives and
thyme leaves are good toppings to add, if desired.
Ch
ef Ti
p!
