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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