Cheese-and-Herb Stuffed Focaccia for a BREAD MACHINE or NOT
From chefelaine 15 years ago
- 22 minutes to make
- Serves 8
A tasty Focaccia recipe than can easily be made by bread machine, or if you have no bread machine, it can just as easily be made by hand. DELICIOUS!
Ingredients
- Dough: shopping list
- 1 1/4 cups lukewarm water shopping list
- 2 tablespoons olive oil shopping list
- 3 1/2 cups unbleached all-purpose flour shopping list
- 1 1/2 teaspoons salt shopping list
- 2 teaspoons active dry yeast shopping list
- ============================================ shopping list
- Filling: shopping list
- 1/2 cup (2-ounces) crumbled feta cheese shopping list
- 1/2 cup (2-ounces) shredded mozzarella or provolone cheese shopping list
- 1/3 cup snipped fresh herbs (ie: basil, oregano, Italian parsley and/or rosemary) shopping list
- ============================================ shopping list
- Topping: shopping list
- 1 tablespoon olive oil shopping list
- 2 teaspoons snipped fresh herbs shopping list
- rosemary, thyme, basil, are some suggestions... shopping list
- 1/4 teaspoon coarse salt shopping list
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.
square shaped
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The Rating
Reviewed by 11 people-
great bread Chef thanks
momo_55grandma
in Mountianview loved it
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Mmmmmmmm. Another keeper from Elaine!
5thsister
in Huntersville loved it
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Beautiful recipe - I will make it by ... breadmachine - too lazy to do it myself!
elgab89
in Toronto loved it
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