FOCACCIA BREAD DOUGH
1.5 lb. - 1 loaf
Water 80°F/27°C 1 cup
Olive Oil 1/3 cup
Sugar 2 tsp
Salt 1 tsp
Bread Flour 3 cups
Active Dry Yeast 1 1/2 tsp
Program: DOUGH
Add at the beep:
Dried Italian Seasoning 1 tsp
Garlic-Cheese Topping
Olive Oil 1/4 cup
Dried Oregano 1 1/2 tsp
Garlic, coarsely chopped 1/3 cup
Parmesan Cheese, grated 1/3 cup
Salt 1/4 tsp
Greek Style Topping
Olive Oil 1/4 cup
Onion, thin sliced 1 cup
Dried Oregano 1 1/2 tsp
Feta Cheese, crumbled 1/3 cup
Black Olives, sliced and drained 1/4 cup
Salt 1/4 tsp
Method
1. With oiled hands, evenly press dough into a greased 9 x 13 inch pan. Using your fingertips,
make indentations in the dough.
2. Cover and let rise in a warm place for 30 minutes or until almost double in size. While the
dough is rising, select the topping and prepare.
3. In a skillet, heat olive oil.
For garlic-cheese topping — stir in oregano and garlic then immediately remove from heat.
For Greek topping — add onions and cook until onions are soft but not brown, approxi-
mately 5 minutes.
4. Use fingers to press dimples into dough again. Spoon topping mixture evenly over dough.
Sprinkle with remaining ingredients.
5. Bake at 400°F/205°C for 20 minutes or until done.
35
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