Best Bread Machine Stuffed Rosemary Focaccia Recipes

BREAD MACHINE FOCACCIA

Steps:

• Place water, 2 tablespoons olive oil, salt, garlic, 1 tablespoon rosemary, bread flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
• Remove dough from bread machine when cycle is complete. Pat dough into either a 9x13 inch baking pan or 12 inch pizza pan. Use your fingers to dimple the dough every inch or so. Brush with remaining olive oil and sprinkle with remaining rosemary.
• Preheat oven to 400 degrees F (200 degrees C). Cover foccacia with plastic wrap while oven preheats.
• Bake in preheated oven for 20 to 25 minutes, or until golden brown. let cool for 5 minutes before serving.

GARLIC ROSEMARY FOCACCIA FOR THE BREAD MACHINE

Steps:

• Crush two of the garlic cloves and place it in your breadmachine pan along with the flours, milk, salt, water, 3 tbsp.
• Olive oil, honey, and yeast (according to your machine's instructions, some call for liquid ingredients first, other call for dry first) Place the bread pan inside the machine and close the lid.
• (I add some of the basil and rosemary at this point as well) Program bread maker for the whole wheat dough mode Turn dough onto floured surface (it is quite sticky, don't add more flour) Divide dough into two pieces and cover and let rest 10 minutes+.
• Crush the remaining garlic.
• In a small bowl combine garlic with herbs and remaining 1/4 cup oil.
• Add salt if desired.
• Oil two round cake pans.
• Place in dough.
• Brush dough with garlic oil.
• Bake in bottom third of preheated 400 oven for 18-24 minutes.
• Until golden brown.

BREAD MACHINE STUFFED ROSEMARY FOCACCIA

Steps:

• Place all the ingredients in the machine in the order according to the manufacturer's instructions and program for "manual" or "dough", and press "start". Add just enough extra water, if necessary, to make a soft, slightly tacky dough. At the end of the final knead, remove the dough from the machine to a lightly floured work space.
• Knead the dough several times, adding just enough flour to keep it from sticking to the surface.
• Cover it with a clean cloth while you prepare the filling.
• TO FINISH THE FOCACCIA.
• Spray a 9- or 10-inch springform pan with nonstick vegetable spray or coat it lightly with vegetable oil.
• Cut the dough in half and stretch or roll one half in a circle large enough to fit the 9- or 10-inch bottom of the springform pan, and place it in the bottom of the prepared pan.
• Sprinkle the tomatoes, the olives, and pinches of the cream cheese (or crumbles of the goat cheese) over the dough, leaving a 1-inch border of dough around the circumference. Moisten the outer edge of the dough with water.
• Roll the remaining dough out to the same size as the first one and place it over the filling. Pinch the edges of the two doughs together to seal.
• Using the tip of a knife, carve three 1/2-inch vent strips in the top layer of dough.
• Cover the pan with plastic wrap and set it in warm place to rise for 30 minutes, or until doubled in bulk.
• Preheat the oven to 475°F with the rack positioned in the middle of the oven.
• Before placing the pan in the oven, using your fingertips, make indentations in the top of the dough. Drizzle on the tomato oil and sprinkle with the salt.
• Bake for 20 to 25 minutes, or until the top is golden brown.
• Release the springform sides and allow the focaccia to cool for 10 minutes before cutting.
• Serve hot or at room temperature.