- 2
Ingredients
- 1 1/8 cups water
- 2 Tablespoons extra virgin olive oil
- 3 1/4 cups bread flour
- 1 1/2 teaspoons salt
- 2 cloves garlic, minced, or 1 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 2 1/2 teaspoons bread machine yeast
- Cornmeal or coarse semolina, for sprinkling
- 1/4 cup extra virgin olive oil, for brushing
- 6 large cloves garlic, minced
- 3 Tablespoons dried rosemary
- 1/4 cup freshly grated asiago or parmesan cheese
Preparation
Step 1
Makes 2 loaves, about 12 slices per loaf
Place the dough ingredients (water through yeast) in the pan according to the order in the manufacturer’s instructions. Program for the dough cycle; press start.
Twenty minutes before baking, place a baking stone on the lowest rack of a cold oven and preheat it to 450ºF.
Combine the remaining olive oil with the minced garlic. Brush the dough again with the olive oil and garlic mixture. If there is any left over, pour it over the top of the dough. Reduce the oven temperature to 400ºF. Place the pan on the hot stone and bake for 15 minutes, or until the focaccias are nicely browned. Slide onto a rack to cool or serve warm from the oven, sliced or cut in wedges.
Let bread cool completely before freezing. Wrap in several layers of plastic wrap and place in a freezer bag. To thaw, preheat oven to 250ºF. Wrap loaf in foil and place in the oven for about 30 minutes or until completely thawed.
Nutritional information at http://amybites.com/?p=3903