Don't be intimidated by the structure of the dough. Lubricate your hands liberally with vegetable oil and it will become "obedient" and stop sticking to your hands. Focaccia is best served warm.
Main Ingredient: Flour / Yeast
Dish: Baking / Focaccia
Cuisine geography: Italian / European
- Wheat flour - 380 grams
- Yeast - 7 Grams (dry)
- Water - 240 Milliliters
- Salt - 2 Teaspoons
- Sugar - 1 Teaspoon
- Vegetable oil - 2 Tbsp. spoons
- Basil Greens - To taste (fresh or dry)
- Cherry Tomatoes - To taste
How to cook "Focaccia in a Bread Maker"
Prepare the required ingredients.
Dissolve yeast, salt, sugar in warm water.
Add vegetable oil, stir.
Pour the yeast mixture into a bucket of a bread machine. Add flour. Turn on the "Dough" mode for 1 hour 10 minutes.
Watch the process. The dough will have a spreading consistency. As soon as a homogeneous dough is kneaded, add the basil, close the lid. Wait for the process to finish.
Turn on the "Dough" mode again, the time is 1 hour 10 minutes.
At the end of the process, the dough has an airy, sticky consistency.
Use a wide pan or skillet. Lubricate your hands liberally with vegetable oil. Pour the dough from the bucket into the mold. Grease your hands liberally with butter and stretch the dough into shape.
Turn the oven to 200 degrees. Take cherry, cut in half and press into dough.
Sprinkle with salt to taste and place in a hot oven for 20-25 minutes.
Remove the finished focaccia from the oven, sprinkle with oil.
Serve the focaccia warm, sprinkled with basil to taste.
Enjoy your meal!