Friday, May 7, 2010

Focaccia Bread

This bread goes well served alongside a lasagna or spaghetti dinner or as a snack dipped in marinara sauce or cut into 1 inch x 6 inch "breadsticks" and baked till crisp.  I love to use the leftover bread for panini sandwiches.  Using the bread machine makes this an easy process.

Focaccia Bread

7 1/2 oz. lukewarm water
3 c. bread flour  (I use 2 c. whole wheat +1 c. bread flour)
2 T. dry milk powder
2 1/2 T. sugar
1 t. salt
2 T. ground flaxseed
3 T. olive oil
1 t. dried minced garlic
1 t. dried oregano
1 t. dried basil
2 t. active dry yeast

Add all ingredients to bread pan in order given.  Select dough cycle.  When dough cycle is done, punch down dough and let rest 10 minutes.  Meanwhile spread a 15 x 10 inch pan liberally with olive oil.  When dough is done resting spread it into oiled pan stretching and gently pulling to make it fit to edges of pan.  Cover with a kitchen towel and let rise in warm place about 30 - 45 minutes.  With handle of wooden spoon, make indentations in dough every inch or so.  Brush with olive oil then sprinkle with:
2 T. grated Parmesan cheese
1 t. dried oregano
1 t. garlic salt or garlic powder.

Bake in preheated 400 degree oven for 15 minutes or until nicely browned.  Cut into squares for serving.  Serve warm.

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