Focaccia

Focacccia

(For Bread Machine)

Recipe of Cathy Luppino Spayde

Ingredients:

1 cup Water

1/3 cup Olive oil

2 teaspoons Sugar

1 teaspoon Salt

3 cups Bread Flour

1 1/2 teaspoon Yeast

Program: Dough

Add at the beep

1 teaspoon dried Italian Seasoning

Garlic-Cheese Topping

1/4 cup Olive oil

1 1/2 teaspoon dried Oregano

1 tablespoon garlic, coarsely chopped

1/4 cup Parmesan cheese, grated

1/4 teaspoon salt

Greek Style Topping:

1/4 cup Olive oil

1 cup onion, thinely sliced

1 teaspoon dried organo

1/3 cup Feta cheese, crumbled

1/4 cup black olives

1/4 teaspoon salt

*

Directions:

With oiled hands, event press dough into greased 9 X 13" pan.  Using your finger tips make indentations in the dough.

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.

In a skillet, heat olive oil.  

For the 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.

Use fingers to press dimples into dough again.  Spoon topping mixture evenly over the dough.  Sprinkle with remaining ingredients.

Bake at 375 degrees for 20 minutes or until done.