Focaccia

Ingredients

• 1 cup Water
• 2.25 cups Bread flour
• 1 cup All-purpose flour
• 1 tbsp Sugar
• 1.25 tsp Salt
• 2 tbsp Olive oil (Used in the dough.)
• 1.5 tsp Active dry yeast
• Olives (To taste; use as a topping.)
• 0.25 Onion (Thinly sliced, salted with 1/4 tsp salt, then drained; use as an alternative topping to olives.)
• 0.25 tsp Salt for onion (Use to salt the sliced onion before draining.)
• Olive oil for brushing (Additional oil for brushing the dough before topping; amount not specified.)

Steps

1. 1

   Following your breadmaker's instruction manual, add the water, bread flour, all-purpose flour, sugar, salt, olive oil, and active dry yeast to the breadmaker pan in the order specified by the manual. Select and run the DOUGH course.

2. 2

   When the DOUGH course finishes, remove the dough from the breadmaker. Divide it into 5 equal portions for a 2-pound breadmaker, or into 3 equal portions for a 1-pound breadmaker. Shape each portion into a smooth ball.

3. 3

   Cover the dough balls with a damp cloth and let them rest for 20 minutes so the dough relaxes and is easier to roll.

4. 4

   Place one dough ball on parchment paper and roll it into a circle approximately 6 inches in diameter. Repeat with the remaining portions, using separate parchment sheets or spacing them so they do not touch.

5. 5

   Slide the parchment paper with the shaped dough onto a baking sheet. Let the dough rest at room temperature for 15 minutes.

6. 6

   Preheat the oven to 430–465°F (approximately 220–240°C).

7. 7

   Using your fingertips, make several shallow indentations across the surface of each dough round. This helps prevent the focaccia from bubbling during baking.

8. 8

   Brush the surface of each round with olive oil, coating it lightly and evenly to help maintain moisture.

9. 9

   Top the dough with olives to taste, or with the thinly sliced onion that has been salted and drained.

10. 10

    Bake for about 15 minutes, until the focaccia is puffed and lightly golden. Bake in batches if necessary, depending on the size of the baking sheet and oven.

11. 11

    For focaccia sandwiches, allow the bread to cool enough to handle, slice each focaccia horizontally, and fill with tuna salad or egg salad.

Notes

The listed quantities are for the 5-focaccia formula used by the BB-CEC20, BB-PAC20, and BBCC-X20 breadmakers. For the BB-HAC10 1-pound breadmaker, use 2/3 cup (160 ml) water, 1 1/2 cups (192 g) bread flour, 1/2 cup (75 g) all-purpose flour, 1/2 tbsp (5.8 g) sugar, 1 tsp (5.6 g) salt, 1 tbsp (13 g) olive oil, 1 tsp (2.8 g) active dry yeast, and divide the dough into 3 portions. For that version, use 1/8 onion salted with 1/8 tsp salt. Toppings are flexible; the source also suggests using focaccia for tuna- or egg-salad sandwiches.

Nutrition per serving

• bread
• side dish
• vegetarian
• Italian
• breadmaker
• baked
• lunch
• sandwich