1/6 Photos of Bread Machine Stuffed Rosemary Focaccia
1 hr 20 mins
Based on a recipe from Lora Brody's cookbook, Pizza, Focaccia, Flat, and Filled Breads From Your Bread Machine - Perfect Every Time. She says, "Just when you thought things couldn't get better bread-wise, along comes a whole new concept: two layers of rosemary-scented dough surrounding a savory filling of oil-cured olives, sun-dried tomatoes, and cream cheese (or goat cheese if you wish). The cream cheese makes a smooth mild filling while the goat cheese has a more assertive flavor. Think of this as a pizza with hidden filling. "The focaccia dough can be made up to three days ahead, placed in a large plastic bag or in an oiled bowl and covered with plastic wrap, and refrigerated. Alternatively, the cooled baked focaccia can be wrapped in plastic and frozen for three months. Defrost the wrapped focaccia at room temperature, then warm it in a 250°F oven for fifteen minutes."
My Private Note
Units: US | Metric
- 1 tablespoon yeast
- 3 cups white bread flour
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper, coarsely ground
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary leaf
- 1/4 cup olive oil
- 1 1/4 cups water
TO FINISH THE FOCACCIA
- 1Place all the ingredients in the machine in the order according to the manufacturer's instructions and program for "manual" or "dough", and press "start". Add just enough extra water, if necessary, to make a soft, slightly tacky dough. At the end of the final knead, remove the dough from the machine to a lightly floured work space.
- 2Knead the dough several times, adding just enough flour to keep it from sticking to the surface.
- 3Cover it with a clean cloth while you prepare the filling.
- 4TO FINISH THE FOCACCIA.
- 5Spray a 9- or 10-inch springform pan with nonstick vegetable spray or coat it lightly with vegetable oil.
- 6Cut the dough in half and stretch or roll one half in a circle large enough to fit the 9- or 10-inch bottom of the springform pan, and place it in the bottom of the prepared pan.
- 7Sprinkle the tomatoes, the olives, and pinches of the cream cheese (or crumbles of the goat cheese) over the dough, leaving a 1-inch border of dough around the circumference. Moisten the outer edge of the dough with water.
- 8Roll the remaining dough out to the same size as the first one and place it over the filling. Pinch the edges of the two doughs together to seal.
- 9Using the tip of a knife, carve three 1/2-inch vent strips in the top layer of dough.
- 10Cover the pan with plastic wrap and set it in warm place to rise for 30 minutes, or until doubled in bulk.
- 11Preheat the oven to 475°F with the rack positioned in the middle of the oven.
- 12Before placing the pan in the oven, using your fingertips, make indentations in the top of the dough. Drizzle on the tomato oil and sprinkle with the salt.
- 13Bake for 20 to 25 minutes, or until the top is golden brown.
- 14Release the springform sides and allow the focaccia to cool for 10 minutes before cutting.
- 15Serve hot or at room temperature.
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Nutritional Facts for Bread Machine Stuffed Rosemary Focaccia
Serving Size: 1 (100 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 336.4
- Calories from Fat 154
- Total Fat 17.2 g
- Saturated Fat 4.7 g
- Cholesterol 15.5 mg
- Sodium 547.8 mg
- Total Carbohydrate 38.9 g
- Dietary Fiber 2.2 g
- Sugars 0.1 g
- Protein 6.9 g