Bread machine Focaccia

I love this bread machine focaccia recipe. It's so fast and easy to make and tastes delicious. The techniques I've added below help give it its crispy bite. If you have sourdough starter, that'd be a great addition for flavour and texture.

We top it with what we like, half and half for picky eaters, and it's great just as it is, or sliced open for a sandwich. Bet you can't keep this around long!

Ingredients

225ml (8 fl oz) lukewarm water
2 tablespoons olive oil
2 cloves garlic, chopped
2 sprigs fresh rosemary, stem removed and chopped (2 tsp dry rosemary)
400g (14 oz) bread flour
1 1/2 teaspoons dried active baking yeast
3/4 teaspoon salt 

Method

Prep: 10 min › Cook: 25 min › Ready in: 35 min

Place water, 2 tablespoons olive oil, garlic, rosemary, flour, yeast and salt in the pan of the bread machine in the order recommended by the manufacturer. I like to make a slight hole in the centre of my flour to add the yeast to, and sprinkle the salt around the perimeter of the pan. Select the DOUGH cycle; press START.

Remove the dough from the bread machine when the cycle is complete. On a slightly floured surface, gently pat dough into a rectangle approximately 23x33cm (9x13 in) by using your finger tips to make dimples and push to the outside. Cover with plastic wrap and let rest while oven preheats.

Place a pizza stone in oven on a rack and turn it on, preheating to 390F/ 200C / Gas mark 6. Halfway through preheating, fold the dough in half lengthwise and poke it into its general rectangular shape again.

Fill the bottom of a 23x33cm (9x13 in) metal pan with 1/8" of olive oil. When oven in preheated, place the dough into the pan and form to the outer edges using the poke and push technique. Oil will slosh up onto its top, that's quite alright. 

At this stage you can get creative. While you poke and push with your fingertips, you can embed into the dough some sliced olives, grilled peppers, grilled or sundried tomatoes, or whatever you'd like. Top with rosemary or other herbs and Parmesan cheese.

Spritz the side and back walls of the oven with water, close the oven door and wait a few seconds, then place the pan on the pizza stone in preheated oven and bake for 20 to 25 minutes, or until golden brown. 

Remove immediately from pan so it does not sit and soak up oil. Place on rack to cool for 5 minutes before serving.

Croutons

At the grocery store the other day, picking up a bag of croutons, I thought, this is enough. They want $2.50 for 140g of croutons?! And they are always way too salty, to boot! That is crazy.

So from here on out, I have decided to make my own croutons for salads and soups, from MY OWN day old breads. Everyone always wants today's fresh-out-of-the-oven bread anyway, so this will be a perfect way to re-purpose yesterday's bread.


Pre-heat oven to 300F.

Start by cubing 3-4 slices of bread.

Toss them into a large bowl.

Mix together 3 tablespoons of melted butter, or olive oil; 1 teaspoon of garlic power, and an optional pinch of salt; 1 teaspoon of dried parsley flakes, or herbes de Province, or any combination of whatever herbs you desire!


Pour this mixture over the cubed bread, tossing to distribute evening. Add a little more oil and herbs if needed. Spread the coated bread cubes out on a cookie sheet, in a single layer.

Bake for 15 minutes. Check to be sure they are drying, turn them over and bake for another 15 minutes until dry, crispy, and golden brown. They make the house smell soooo good while baking!

Once cooled, store your croutons in an air-tight container or ziplock bag.

You'll never buy store-bought croutons again after playing around with your own delicious variations of home-made croutons!