Kiwi Recipes Kiwi Recipes
Breadmaker Foccacia Bread Recipe Breadmaker Foccacia Bread Recipe
Breadmaker Foccacia Bread Recipe
This Focccacia Bread recipe never fails to delight. We eat it on its own or it can be sliced thru the middle and filled with meat and salad. Best eaten the day you make it.
Add the following to your breadmaking machine in this order:
1 1/2 cups warm water
4 cups high grade white flour
1 tsp salt
1 tsp sugar
1 Tbsp olive oil
1 Tbsp mixed Italian dried herbs
3 tsp active dried yeast
Process on dough cycle.
Turn finished dough out into a greased bowl, turn dough over, cover with oiled plastic wrap and a teatowel, leave in a warm place to double in bulk.
Line a baking tray with baking paper or, alternately, oil the baking tray. Punch down dough with your fist. Press dough out onto the tray, making a big oval about 3/4" (2cm) thick. Make dimples with your fingers in the surface.
TOPPING:
4 cloves garlic
1 tsp chopped fresh rosemary
1 Tbsp rock salt
1/4 c olive oil
Peel, crush and finely chop the garlic. Combine garlic, rosemary and olive oil. Spread topping over the entire surface of the dough. Sprinkle rock salt on top. Leave to rise again for about 45 mins.
Bake at 200 C ( 400 F) for 20-30 mins. Serve warm or cool.
Breadmaker Foccacia Bread Recipe
This Focccacia Bread recipe never fails to delight. We eat it on its own or it can be sliced thru the middle and filled with meat and salad. Best eaten the day you make it.
Add the following to your breadmaking machine in this order:
1 1/2 cups warm water
4 cups high grade white flour
1 tsp salt
1 tsp sugar
1 Tbsp olive oil
1 Tbsp mixed Italian dried herbs
3 tsp active dried yeast
Process on dough cycle.
Turn finished dough out into a greased bowl, turn dough over, cover with oiled plastic wrap and a teatowel, leave in a warm place to double in bulk.
Line a baking tray with baking paper or, alternately, oil the baking tray. Punch down dough with your fist. Press dough out onto the tray, making a big oval about 3/4" (2cm) thick. Make dimples with your fingers in the surface.
TOPPING:
4 cloves garlic
1 tsp chopped fresh rosemary
1 Tbsp rock salt
1/4 c olive oil
Peel, crush and finely chop the garlic. Combine garlic, rosemary and olive oil. Spread topping over the entire surface of the dough. Sprinkle rock salt on top. Leave to rise again for about 45 mins.
Bake at 200 C ( 400 F) for 20-30 mins. Serve warm or cool.