Rosemary Parmesan Focaccia
CDKitchen https://www.cdkitchen.com
Serves/Makes: 1 loaf | Ready In: 2-5 hrs
Ingredients:
3/4 cup water (80 degrees F) PLUS
3 tablespoons water (80 degrees F)
3 tablespoons butter or margarine
3 cups bread flour
2 tablespoons dry milk
3 1/2 teaspoons sugar
1 teaspoon salt
2 teaspoons active dry yeast
OR
1 1/2 teaspoon bread machine fast rise yeast
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
2 teaspoons rosemary leaves
1 teaspoon garlic salt, or to taste
Directions:
Add water and butter to pan. Add bread flour, dry milk, sugar and salt to pan. Tap pan to settle ingredients, then level ingredients, pushing some of the mixture into corners. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
Program for dough. Start bread maker. When done unlock pan from bread maker. Place dough onto floured surfaces. Let rest 15 minutes.
Knead dough about 1 minute. Roll dough into a rectangle to fit jelly roll pan or large cookie sheet. Place on greased pan and press dough evenly into pan forming an edge. Cover and let rise in warm, draft-free place for 20 to 30 minutes until slightly risen.
With handle of wooden spoon, make indentations in dough at every inch. Brush dough with olive oil, then sprinkle with Parmesan cheese, rosemary leaves and garlic salt.
Bake in preheated 400 degrees F oven for 15 minutes or until nicely browned. Cool slightly and cut into squares for serving. Serve warm.
Recipe Source: "West Bend Automatic Bread and Dough Maker Instruction Book"
Cook's Notes: I made this last night and it was delicious. I used regular flour and 2 tsp bread machine yeast for the dough; oregano; garlic powder; regular salt and sun dried tomatoes on top along with extra Parmesan cheese.
Recipe Location: https://www.cdkitchen.com/recipes/recs/384/ABM__Focaccia40268.shtml
Recipe ID: 9193
Nutrition:
per slice: 280 calories, 10g fat, 41g carbohydrates, 8g protein.
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