Rosemary Parmesan Focaccia Bread Machine Method

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I was baking like a crazy person today and had to bring out all my weapons, that being my bread machine. This allowed me to compress time with other baking I was doing.

Rosemary Parmesan Focaccia Bread Machine Method

2 1/4 cups water

1/4 tsp sugar

1 3/4 teaspoons instant yeast

5 1/2 cups all-purpose flour

1 teaspoon salt

5 tablespoons olive oil

2 tablespoons fresh rosemary leaves

1/4 cup grated Parmensan

Topping:

Olive oil

freshly cracked black pepper

kosher salt

Parmesan, grated

rosemary leaves

Place all the ingredients except the topping ingredients in the required order as stated with your bread machine. Set machine on dough setting. When completed, line bottom of pan with parchment paper, oil with olive oil liberally a 9X13 pan or jelly roll sheet. It only depends on the thickness you want to achieve. I used a 9X13 for a specific sandwich I was making. Press the dough into the pan evenly or with a jelly roll pan lined with parchment pres dough to a 1/2 inch thickness. With your fingers poke dimples into the pressed out dough. Brush with olive oil and sprinkle lightly with salt , pepper, rosemary leaves and Parmesan cheese. Bake in preheated oven set for 400 degrees for about 30 minutes or until top is golden.

*This same recipe can be made conventionally just as you would any other yeast bread recipe using 2 rises, baking on second rise.

Basic Focaccia

Basic Focaccia

1lb all purpose flour

2 tsp. fine sea salt

1/2 tsp. instant yeast

9 1/2 oz. water

In a food processor fitted with metal blade, place flour, salt and yeast. With machine running slowly pour 130 degree water to the running machine feed tube. Blend until dough begins to come together. Remove from processor and place in large greased bowl , cover and refrigerate overnight. Remove dough from refrigerator and place on lightly floured surface. With your hands flatten out dough to a thickness of about 1/2 inch. Cover in warm place and allow to rest for about 15 minutes.

Preheat oven to 500 degrees.

Brush baking sheet with olive oil. Place flatten dough on sheet pan and using the pads of your fingers, flatten dough so that it fits the baking sheet. Cover and allow to rise about 45 minutes to 1 hour.

At this point use your imagination as to what you want as a topping. Brush well with olive oil before baking.

Bake 10-18 minutes or until internal temperature reaches 205 -210 degrees.

Cool on wire rack

Grilled Portabella Sandwiches on Homemade Focaccia with Artichoke Aioli

Grilled Portabella Sandwiches on Homemade Focaccia with Artichoke Aioli

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Serves 4

Artichoke Aioli

4- 4 inch squares of focaccia, sliced in half

1 1/2 cups lightly packed frisee lettuce or arugula

2 medium red bell peppers, roasted , peeled and halved

Roma tomatoes, thinly sliced

Red onions, thinly sliced

4 grilled Portabella mushrooms

salt and pepper , to taste

Artichoke Aioli

6 1/2 oz. jar marinated artichoke hearts, drained and rinsed

3 tablespoons poached garlic, Poach garlic cloves by briefly place in boiling water and remove

1/3 cup parmesan, grated

3 tablespoons chopped fresh basil

1/3 cup mayonnaise

Combine all ingredients in a bowl of a food processor fitted with a metal blade. Process until fully combined

Grilling Portabellas

Preheat grill.Wipe tops of mushrooms with a damp cloth and scape out and discard the stems and black gills with a teaspoon. Brush the mushrooms with olive oil and season lightly with salt and pepper. Grill mushrooms over medium high heat, turning once, until just cooked but still firm, about 5 minutes total.

Liberally spread aioli on each half of focaccia. Top the bottom with onions, tomatoes, lettuce, portabella then roasted red bell pepper.