Bread Machine Foccacia Bread

I am in love with my bread machine. My first one was purchased for $5 at a yard sale and I wore it out! Second one was also purchased from yard sale (don’t remember how much it was).  It is a great way to have fresh bread, and my family fights over it whenever I make it.
My kids used to call this “Fohgotcha” bread. There’s nothing to forget about this recipe. It’s easy, quick and makes great bread to accompany a meal or use as a sandwich base.

Ingredients:

8 to 9 ounces warm water
3 tbs oil (recipe calls for olive, I use canola)
1 tsp salt
1 to 2 cloves garlic, minced
1 1/2 tsp dried rosemary (I use whatever Ital. seasonings I have)
3 cups bread flour
1 3/4 tsp active dry yeast
For topping:
1 1/2 tbs olive oil
1/2 cup sun dried tomatoes, reconstituted and chopped (I leave this out to make recipe less expensive)
1/2 cup parmesan cheese, grated

Measure all ingredients into bread pan, except those for topping. Select dough setting and press Start/Stop.
When the unit signals and the display reads 0:00 press Start/Stop and remove the dough.
Pat dough into a greased 9×13 inch pan.

Cover dough and let rise for 30 minutes.

With the handle of a wooden spoon, make indentations in dough, about 1 inch apart. Bursh dough with 1 1/2 tbs olive oil, sprinkle with tomatoes and Parmesan cheese.

Preheat oven to 400 degrees F and bake 15-20 minutes or until edges are golden brown.
Let cool, cut into squares to serve. For sandwiches, I slice the bread in half.

Notes:

  • Always read your bread machine guide and cookbook. The general operating instructions, ingredient information and setting guides are invaluable.
  • All ingredients should be at room temperature.
  • Always measure ingredients into bread pan in the order listed in the recipe. (Liquids first, then add salt, shortening (oil), flour and other dry ingredients, leaving yeast for last.)
  • I used fresh rosemary in this recipe but dried herbs are fine.
  • I left my dough out to rise much longer than the recipe said and when I poked holes in it it left larger indentations because the dough was crusty. No problem, just not as pretty.
  • Humidity affects the bread dough so a longer rising time may be needed. I cut my oven on for a short time to heat up the stove top and then leave the bread to rise on top of the stove.
Focaccia Bread from Marty's Musings
Marty Signature

Comments

  1. Yum! I love “Fohgotcha” bread! I’ll have to try this out. Pinning! :)

  2. Mmmm~ I love Foccacia! Yours looks so yummy. Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM

  3. I am such a huge fan of any kind of bread and when I see foccacia, I drool!!! Wow, thanks for sharing at Foodtastic Friday. I’m pinning this to my Breads. :) PS- love the new look here!

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