Bread Machine Focaccia
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time1 hour hr 55 minutes mins
Course: Appetizer, Bread
Cuisine: Italian
Servings: 2 10" rounds
Calories: 582kcal
Focaccia
- ½ cup water
- 1 large egg
- 1 tablespoon olive oil
- ½ teaspoon salt
- 2 cups all purpose flour
- 2 tsps sugar
- 1 ½ tsps Quick rising yeast
Toppings
- chive stems
- black olives
- onion vertical slices (mine were already cooked)
- grape tomates seeded
- red pepper thin slices
- coarse sea salt not optional
- olive oil for brushing top not optional
Add ingredients to bread machine in order recommended by manufacturer. Mine is wet ingredients, dry ingredients and yeast on top. Set to dough cycle.
When dough cycle is done remove dough. Flour your hands a bit or your work surface lightly. Halve the dough and shape each half into a smooth ball. Roll each out lightly to a 10" round. Place each round on a parchment paper covered pan.
Use your fingers to poke holes randomly over the dough. Brush the top with olive oil. Arrange your toppings in flower shapes. Sprinkle overall lightly with coarse sea salt.
Preheat oven to 375 degrees. Cover the dough and let rise another 25 minutes.
Bake 12 to 15 minutes. If using two pans switch pans from top to bottom racks halfway through baking.
When focaccia is done allow to cool on wire racks.
Per 10" round
[nutrition-label]
Calories: 582kcal | Carbohydrates: 95g | Protein: 17g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 88mg | Sodium: 456mg | Potassium: 242mg | Fiber: 5g | Sugar: 5g