26.
Focaccia Bread Dough
Yield 1 loaf
water 80°F/27°C 1 cup
olive oil 3 cup
sugar 2 tsp
salt 1 tsp
bread flour 3 cups
dried Italian seasoning 1 tsp
active dry yeast 12 tsp
Program
Garlic-cheese topping
olive oil 4 cup
dried oregano 12 tsp
garlic, finely minced 4 cup
Parmesan cheese, grated 3 cup
salt 4 tsp
Greek-style topping
olive oil 4 cup
dried oregano 12 tsp
onion, thinly sliced 1 cup
feta cheese, crumbled 3 cup
black olives, sliced, drained 4 cup
salt 4 tsp
Method
1. With oiled hands, evenly press dough into a greased 9-inch x 13-
inch pan. Using your fingertips, make indentations in the dough.
2. Cover, let rise in a warm place for 20 minutes or until double in
size. While the dough is rising, select the topping and prepare.
3. In a skillet, heat oil.
For Garlic-cheese topping — stir in oregano and garlic —
immediately remove from heat.
For Greek topping — Stir in oregano and onions — cook
until onions are soft but not brown — approximately 5 minutes.
4. Spoon topping mixture evenly over dough. Sprinkle with
remaining ingredients.
5. Bake at 400°F/205°C for 20 minutes or until done.
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