"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Pizza & Focaccia
Reply
 
Thread Tools Display Modes
 
Old 08-19-2012, 05:29 PM   #1
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,919
Parmesan-Rosemary Focaccia in the Bread Machine

Parmesan-Rosemary Focaccia in the Bread Machine

1 cup water at 80 degrees F
1/3 cup olive oil, plus 2 tbsp. for drizzling
1 tsp. salt
3 cups bread flour
1 tsp. QuickRise yeast or 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.

__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 08-19-2012, 05:37 PM   #2
Executive Chef
 
chopper's Avatar
 
Join Date: Jan 2011
Location: Colorado
Posts: 4,345
I can't wait to try this! Thanks so much for posting.
__________________

__________________
No matter where I serve my guests, it seems they like my kitchen best!
chopper is offline   Reply With Quote
Old 08-20-2012, 02:14 AM   #3
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,342
Thanks, GG. C&P for next weekend when I fire up the bread machine again. Right now I'm up to my eyeballs in veggies to process.

When do you start your classes, btw? Are you EXCITED?
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 08-20-2012, 04:29 AM   #4
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,775
whoo-baby, this looks good, gg. thanks, copied and saved.

i have a big rosemary bush that's looking for a reason to be snipped.
__________________
Kicking around on a piece of ground in your hometown,
waiting for someone or something to show you the way.
Um diddle diddle diddle um diddle ay
Um diddle diddle diddle um diddle ay
buckytom is online now   Reply With Quote
Old 08-20-2012, 05:03 AM   #5
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
damn that looks good gg!
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 08-20-2012, 05:08 AM   #6
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
It sure does look nice
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 08-20-2012, 10:37 AM   #7
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,919
Thanks! It is delicious

CWS, I start culinary school next Monday! I am *really* excited! I picked up my chef clothes last week and have orientation this Friday! I can hardly believe it's almost time! The first-semester fees include a set of chef's tools, including knives, peelers, a spatula, etc. New toys!

When I interviewed with one of the chefs, he said, "There will be a lot of studying, too. Are you ready for that?" I said, "I'm the type of person who reads cookbooks like novels." It should be really fun. I can't wait till we get to break down a side of beef
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 08-20-2012, 10:45 AM   #8
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,919
Quote:
Originally Posted by buckytom View Post
whoo-baby, this looks good, gg. thanks, copied and saved.

i have a big rosemary bush that's looking for a reason to be snipped.
Thanks, BT Another way we use rosemary is on pork chops - mix a few tbsp. Dijon mustard with a tsp. or so of thyme, rub on pork chops and grill. After turning, lay a 5-6-inch sprig of rosemary on each chop. It gives them a light perfume and flavor of rosemary. Easy and yummy
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 08-20-2012, 10:53 AM   #9
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,342
Quote:
Originally Posted by GotGarlic View Post
Thanks! It is delicious

CWS, I start culinary school next Monday! I am *really* excited! I picked up my chef clothes last week and have orientation this Friday! I can hardly believe it's almost time! The first-semester fees include a set of chef's tools, including knives, peelers, a spatula, etc. New toys!

When I interviewed with one of the chefs, he said, "There will be a lot of studying, too. Are you ready for that?" I said, "I'm the type of person who reads cookbooks like novels." It should be really fun. I can't wait till we get to break down a side of beef
Woo-hoo! New toys!!! I'm still on the waiting list.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 08-20-2012, 05:06 PM   #10
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by buckytom View Post
whoo-baby, this looks good, gg. thanks, copied and saved.

i have a big rosemary bush that's looking for a reason to be snipped.
Try adding some seedless grapes to the dimples in the bread. before bakingIt's yummy
kades
__________________

__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Reply

Tags
bread

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:40 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.