Nothing is as inviting as the smell of fresh bread wafting through your house. No wander the dog, the cat, and the mouse all came running to Little Red Hen’s table! The smell is delicious, but even more so when coming from fresh focaccia bread. A bit time-consuming but worth the effort. I would like to say it is even great the next day, however we have never experienced that as it is always gobbled up! I made this recipe for a bread machine as the kneading bothers my wrists. Rather than have aching wrists or go without focaccia the bread machine is put to work. Focaccia can be for a festive occasion or keep company with a warm bowl of soup at your kitchen table. Focaccis is a nice appetizer to take to a party. You will always come home with an empty platter!
Ingredients for large focaccia – 16 servings
6-8 dried tomatoes, not packed in oil
boiling water, enough to cover dried tomatoes
1 c warm water
1/2 c olive oil
4 1/2 cups bread flour
2 teaspoon sugar
1 teaspoon crushed, dried rosemary
1/2 teapoon dried basil
1 teaspoon pink himalayan salt
1 1/2 teaspoon active, dry yeast
1 large egg white, beaten
1/8 cup parmesan cheese
Place your dried tomatoes in a bowl and cover with boiling water. Cover bowl and allow to stand 10 – 12 minutes. Drain and pat dry with paper towels. Using a kitchen shears snip tomatoes into 1/4 inch pieces. Add tomoatoes into bread machine. Add the next 8 ingredients on list and set on dough cycle. When cycle is complete remove dough and let rest, covered, for 10 minutes.
Oil or butter a 6 ounce custard cup and place upside-down in the center of a large baking sheet covered with parchment paper you have lightly oiled.
Divide the dough into 32 equal pieces. Flour your hands to prevent sticking and shape each portion into a ball. Place the balls of dough around the custard cup, doing one circle at a time and moving outward. Balls should be about 1/2 inch apart. Brush your dough with egg white and sprinkle with parmesan cheese. Cover and let rise in a draft free locaton until doubled, about 30 – 45 minutes.
Bake at 375 degrees or until evenly golden. Cool on baking sheet for 12 minutes. Good eaten warm at this point, or allow to further cool on baking rack.
Serve with your favorite marinara sauce, or as we like it, with a good quality olive oil for dipping.
Leave a Reply