Bread Machine Rosemary Focaccia

Using the bread machine means you don't need to bother with kneading!


Details

Difficulty

Beginner

Yield

1 (12-inch) focaccia

Prep Time

10 minutes

Bread Machine Time

About 2 hours

Rise Time

30 minutes

Bake Time

18 to 22 minutes

Ingredients


  • 1 cup + 3 tablespoons water
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 2 teaspoons chopped fresh rosemary
  • 3 cups bread flour
  • 1-1/2 teaspoons Fleischmann's® Bread Machine Yeast
  • Topping
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh rosemary
  • Coarse salt

Directions


Add water, oil, salt, rosemary, flour and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.

When cycle is complete, remove dough from machine to a lightly floured surface. Cover; let rest 5 minutes. If necessary, knead in enough flour to make dough easy to handle.

Form dough into smooth ball. Roll to 12-inch round; place on 12-inch pizza pan that has been lightly greased with olive oil. Poke dough randomly with fingertips to form dimples. Brush top with olive oil; sprinkle with rosemary and salt to taste. Let rise uncovered in warm, draft-free place until almost doubled in size, about 30 minutes.

Bake at 425oF for 18 to 22 minutes or until done. Serve with olive oil and freshly ground coarse black pepper, if desired, for dipping.