Focaccia For Breadmaker
From The Proctor Silex Test Kitchen
Added by Pat
Ingredients
DOUGH
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 1/4 cups bread flour
- 2 teaspoons bread machine yeast
TOPPINGS
- 1 to 2 Tablespoons cornmeal
- 2 Tablespoons olive oil
- 3 Tablesppons fresh basil, coarsely chopped
- 1/4 cup grated Parmesan cheese
Directions
Place all ingredients in the breadmaker pan in order listed.
Choose Cycle 8 for Dough. Press Start.
At the end of the Dough cycle, remove the dough from the breadmaker. Press and hold the START/STOP button for several seconds to end the cycle. Place on floured counter and let the dough rest for 10 minutes. Sprinkle cornmeal on a jelly roll pan or cookie sheet. Roll dough into a large rectangle. Place rectangle onto pan. Using your fingers, make dents in the dough. Let rise 30 to 45 minutes. Sprinkle dough with basil and cheese.
Bake at 400°F for 20 to 25 minutes.
Bake at 400 degrees F for 20 to 25 minutes.
Servings: 16
Yield: Makes 1 focaccia loaf
