* Exported from MasterCook *
Bread, Parmesan Focaccia
Recipe By :Sandra B
Serving Size : 30 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Italian Low Fat
Posted Side Dish
Snacks
Amount Measure Ingredient -- Preparation Method
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1 1/3 cups warm water -- (110F/45C)
1 teaspoon sugar
1 teaspoon salt
4 1/4 cups bread flour
1 teaspoon lecithin -- see Note
3 teaspoons bread machine yeast
4 teaspoons olive oil
4 teaspoons dried oregano
1/3 cup olive oil
1/3 cup grated Parmesan cheese
A delicious savory round loaf, with parmesan and olive oil.
Note: Can omit the lecithin and added some garlic.
Variations:
Great texture and flavor and it kept well too. This is definitely a "keeper".
Add 1/4 teaspoon of garlic powder to dough. Add fresh minced garlic
to oil before baking.
Place ingredients in the bread machine in the order suggested by the
manufacturer. Select Dough setting, and Start.
When the dough has risen once in the breadmaker, transfer it into an
oiled, 8", round baking tin. Allow to rise until doubled in bulk.
Poke it all over with your finger, right to the bottom of the tin.
Allow to rest for another five or ten minutes.
Pour olive oil over the top of the loaf, and sprinkle with parmesan cheese.
Bake at 400F (205C) in center of oven for approximately 20 minutes,
until golden.
Review: This was my first attempt at focaccia though I've made a lot
of bread. I reduced the amount of flour to 3 cups, added basil,
oregano, and minced garlic (1 tsp each) and also about 3/4 c of
sliced black olives to the dough. Like others I made two round pans,
not one, reduce the amount of olive oil, by rolling each dough ball
in the oil and maybe pouring over 1 or 2 tbsp over each loaf with a
large whack of fresh grated parmesan. Brushed it with a little more
olive oil when it came out of the oven. Definately a keeper
recipe...warm out of the oven with a little butter...To. Die. For. Yummy!!
Review: Mmmm.... SOOO good!!! Made this to serve with Jamie's
minestrone. There's nothing better than a steaming bowl of soup with
hearty slices of warm, homemade bread. :) While my fiance and I both
liked this, I do think I'll make a couple of changes (i.e.
improvements) next time. The most obvious change I'll make is to add
Parmesan cheese to my bread dough AND as a topping (be sure to use
fresh - it makes ALL the difference). And, per my fiance's
suggestion, I'll use a 9 x 13 in. pan (slices are too thick
otherwise). My fiance commentd that the best part was the crust, but
that the actual "bread" itself was bland (I agree). That didn't stop
us from having seconds tho! My only change was to sprinkle a generous
amount of coarse sea salt over the top (everything is better with
salt!) and substitute roasted garlic EVOO for plain EVOO (1/3 c. is
waaay too much; I ended up draining it from my bread pan BEFORE
placing in the oven!). NOTE: My bread took about a half hour to rise
and 25 minutes to bake to a lovely golden brown color (it rose
perfectly and was nice and crusty on the outside!!!). I set my pan on
top of my stove while it was preheating. It was the heat, I believe,
that helped my bread rise so beautifully. Dipping pieces of this in
our soup and in Italian butter was DIVINE! I think spreading slices
with pesto would also be yummy!!! Thanks SO much for sharing your
recipe with me, Sandra. This is a BEAUTIFUL bread, and with a little
tweaking, it will be superb! :-)
S(Internet Address):
"<http://allrecipes.com/recipe/6744/parmesan-focaccia-bread/>"
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Per Serving (excluding unknown items): 104 Calories; 4g Fat (32.9%
calories from fat); 3g Protein; 14g Carbohydrate; trace Dietary
Fiber; 1mg Cholesterol; 88mg Sodium. Exchanges: 1 Grain(Starch); 0
Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0103