1 cup water, warm 3 tablespoons olive oil 3 cups all-purpose or bread flour 2 teaspoons salt 5 teaspoons Italian seasoning, heaping 2 teaspoons active dry yeast
Place all of the ingredients into thepan of your bread machine. Program for Dough or Manual, and pressStart.
At the end of the cycle, remove the doughfrom the machine and punch it down. Roll it out to form a rectangle,and transfer it to a cookie sheet, 10 x 15-inch to 12 x 18-inch.Pat the dough into the pan. Make indentations in the dough withyour fingertips, about an inch apart, and drizzle sparingly witholive oil.
Plain focaccia can be topped with a lightsprinkling of salt and pepper. Other toppings may include brownedonions, fresh minced garlic, goat cheese, pesto, fresh sage andbacon, potatoes and rosemary, sun-dried tomatoes, Gorgonzolacheese, olives, or any combination of those or other ingredientsof your choice.
Allow the focaccia rise for 30 minutesto an hour. Bake the focaccia in the preheated 450°F (230°C)oven for 15 to 20 minutes, or until lightly browned. Drizzlewith extra-virgin olive oil, and serve.
Makes 6 to 10 servings.
Note: If using a small (1-pound) breadmachine, remove the dough from the machine at the end of thesecond kneading cycle, and transfer it to a lightly greased bowlto rise for 1 to 1 1/2 hours.
Focaccia Bread with Tomatoes – Italian Recipe by Rossella Rago – Cooking with NonnaIf the Basic Focaccia recipe was useful and interesting, you can share it with your friends or leave a comment.