Bread Machine Focaccia

[Guest guest]

* Exported from MasterCook *

 

Bread Machine Focaccia

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories : Bread Machine

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 teaspoons active dry yeast

2 1/2 cups bread flour

1 teaspoon salt

2 tablespoons vegetable oil

1 cup water

1 tablespoon cornmeal

1 tablespoon olive oil

1 teaspoon coarse salt (kosher)

2 teaspoons dried rosemary

 

Add the yeast, flour, salt, vegetable oil, and water in the order

suggested by your bread machine manual and process on the dough cycle

according to the manufacturer's directions.

 

At the end of the dough cycle, remove the dough from the machine. Preheat

the oven to 450 degrees. Cut the dough in half. Press out each half into a

circle about 9 inches in diameter.

 

Transfer to a pizza tray or cookie sheet dusted with the cornmeal. Cover

with a clean kitchen towel and let rise 5 minutes. Press fingers into

dough to create dimples. (You can also make one large focaccia that will

cover a whole 11-by-16-inch pan.) Drizzle half the olive oil over each

focaccia and sprinkle half the salt and half the rosemary on each. Bake

for 15 minutes, or until golden.

 

Copyright:

" Madge Rosenberg, THE BEST BREAD MACHINE COOKBOOK EVER "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 103 Calories; 3g Fat (25.9%

calories from fat); 3g Protein; 16g Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; 134mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2

Fat.

 

NOTES : Focaccia is a great snack; it can be cut up and served as

an hors d'oeuvre, and it goes well with soups and pasta.

Instead of rosemary, try basil or thyme, or top the bread

with olives.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0