Breadman BREAD BAKER TR520 - Manual (Page 52)

50
FOCACCIA BREAD DOUGH
1 loaf
Water 80°F/27°C 1 cup
Olive Oil 1 /
3
cup
Sugar 2 tsp
Salt 1 tsp
Bread Flour 3 cups
RED STAR ® Active Dry Yeast 1 1 /
2
tsp
or
RED STAR
® QUICK•RISE ™ Yeast 1 tsp
or
Bread Machine Yeast
1 tsp
Program: DOUGH
Add at the beep:
Dried Italian Seasoning
1 tsp
GARLIC-CHEESE TOPPING
Olive Oil 1 /
4
cup
Dried Oregano 1 1 /
2
tsp
Garlic, coarsely chopped 1 /
3
cup
Parmesan Cheese, grated 1 /
3
cup
Salt 1 /
4
tsp
GREEK STYLE TOPPING
Olive Oil 1 /
4
cup
Onion, thin sliced 1 cup
Dried Oregano 1 1 /
2
tsp
Feta Cheese, crumbled 1 /
3
cup
Black Olives, sliced and drained 1 /
4
cup
Salt 1 /
4
tsp
METHOD...
1. With oiled hands, evenly press dough into a greased 9 x 13 inch pan. Using your fingertips,
make indentations in the dough.
2. Cover and let rise in a warm place for 30 minutes or until almost double in size. While the
dough is rising, select the topping and prepare.
3. In a skillet, heat olive oil.
For garlic-cheese topping — stir in oregano and garlic then immediately remove from heat.
For Greek topping — add onions and cook until onions are soft but not brown,
approximately 5 minutes.
4. Use fingers to press dimples into dough again. Spoon topping mixture evenly over dough.
Sprinkle with remaining ingredients.
5. Bake at 400°F/205°C for 20 minutes or until done.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 52