Parmesan-Rosemary Focaccia in a Bread-Machine

grow_your_own_logo-2009-bldgWow, where did October go? Oh, yeah – work, work, work. Come home and guess what? Don’t really want to hang out at the computer. So the blog has suffered a bit. Ah, well, maybe it will get better during the holidays 😉

Anyway, last night we went to a Halloween/Birthday party and I took a platter of sandwich bites made with homemade bread-machine focaccia. I let the bread machine make the dough, and then I spread the dough in a pan for the last rise and bake it in the oven.

A friend asked me for the recipe, so here it is. I’ll save the sandwich recipe for another post. This recipe is a hybrid of one from Cook’s Illustrated magazine and one in the cookbook that came with my bread machine. As it happens, I used fresh rosemary from the garden, so this qualifies as a long-overdue contribution to the food blogging event Grow Your Own, created and hosted by Andrea of Andrea’s Recipes.

Bread-Machine Rosemary Focaccia

1 cup water at 80 degrees F
1/3 cup olive oil, plus 2 tbsp.
2 tsp. sugar
1 tsp. salt
3 cups bread flour
1-1/2 tsp. active dry yeast, or 1 tsp. QuickRise yeast, or 1 tsp. Bread Machine Yeast
1/4 cup freshly grated Parmesan cheese
1 tbsp. fresh rosemary, chopped, or 1 tsp. dried rosemary, crumbled

Place the ingredients – except the Parmesan cheese, rosemary and 2 tbsp. olive oil – in the bread-machine pan in the order given. Turn to the dough setting and turn it on. Watch it for the first minute or two – you may need to use a spatula to make sure all the flour is incorporated into the dough ball. Then let the bread machine do its thing through the first rise time, about 1 hour and 20 minutes.

Generously oil a jelly roll pan – I use a Pampered Chef 9″x13″ stone baking pan. Remove the dough from the machine, wet your hands with water (to prevent sticking), and press the dough flat into the pan, pushing it into all the corners. If it resists, let it rest for 10 minutes and continue. Use your fingers or a pair of chopsticks to press dimples into the dough at even intervals – your yummy toppings will collect in these. Cover with a clean kitchen towel and leave in a warm, draft-free place while you heat the oven, at least 20 minutes. I put it in the microwave – no drafts in there.

Heat the oven to 425 degrees F. Press dimples into dough again. Drizzle with 2 tbsp. olive oil, then the cheese and rosemary. Bake for 20-25 minutes until golden brown on top. Transfer to a wire rack and cool for 10 minutes. Cut into squares or wedges to serve immediately. To serve later, cool completely and reheat at 350 degrees F for 10 minutes.

Cooled focaccia can also be frozen for up to one month. To reheat, thaw at room temperature for 30 minutes, pre-heat oven to 350 degrees F, then heat directly on oven racks for 10 minutes.

There are lots of variations on this basic recipe: You can add garlic powder and/or onion powder and/or herbs to the dry ingredients, or add caramelized onions to the topping. Focaccia is great for dipping in olive oil and balsamic vinegar, or you can slice it lengthwise and use for panini.

Rosemary-Parmesan Focaccia
This is half the recipe.

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