How to make it

  • Place all of the ingredients into the pan of your bread machine.
  • Program for Dough or Manual, and press Start.
  • Check dough during first kneading, adding a few drops of water at a time, if needed, and using a spatula to scrape sides of bread pan to help combine ingredients into a stiff dough.
  • When Dough cycle is through, transfer the dough to a lightly floured work surface and divide in half.
  • Round each half into a loose ball, and allow the balls to rest, covered, for 10 to 15 minutes, allowing the gluten in the dough to relax, which helps make the focaccia easier to shape.
  • Roll one dough ball into a 10 to 12-inch circle.
  • Place on a lightly oiled baking sheet or pizza pan.
  • Top with the filling ingredients evenly to about 1-inch from the edge.
  • Roll the second dough ball into an equal-sized circle, then place it atop the filling.
  • Press the edges of the dough together firmly to seal the two circles and fold under (if necessary) to ensure the seal.
  • Cover the focaccia with a damp cloth or lightly floured plastic wrap.
  • Allow the focaccia to rise for 45 minutes, or until puffy.
  • Preheat oven to 425*F
  • Gently make indentations (dimples) in the focaccia with your fingers, brush with 1 tablespoon olive oil, and sprinkle with coarse salt and rosemary.
  • Bake the focaccia for 18 to 22 minutes, until it's golden brown.
  • Serve warm or at room temperature.
  • Makes 1 focaccia or 8 servings.
  • ============================================
  • Filling Variations:
  • Chopped roasted peppers, sun-dried tomatoes in olive oil, caramelized onions and roasted garlic.
  • Note:
  • No bread machine?
  • Mix together all of the dough ingredients in a medium-sized bowl, then knead with your hands, an electric mixer with a dough hook, or use a food processor to form a smooth dough.
  • Place the dough in a greased bowl, cover, and allow it to rise for 1 1/2 hours, or until doubled in bulk.
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Reviews & Comments 6

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    " It was excellent "
    pointsevenout ate it and said...
    Mine didn't turn out like your picture. My loaf looked more like a toad stool because the edges didn't seal too good. Will try folding the top under next time and/or wetting the sealing edges.
    Tasty at any rate if you like goat cheese.
    See also Cheese And Herb Stuffed Focaccia
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  • theoldrecluse 10 years ago
    Haven't tasted a good Foccacia in years. Thanks! Five

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    " It was excellent "
    monica26 ate it and said...
    This recipe looks amazing!
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  • jennywren 10 years ago
    Thanks Elaine,like Focaccia and this recipe I am printing out for to try folder. May try just making two instead of making it stuffed.
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    " It was excellent "
    elgab89 ate it and said...
    Beautiful recipe - I will make it by ... breadmachine - too lazy to do it myself!
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    " It was excellent "
    5thsister ate it and said...
    Mmmmmmmm. Another keeper from Elaine!
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    " It was excellent "
    momo_55grandma ate it and said...
    great bread Chef thanks
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