Garlic and Rosemary Breadmaker Focaccia Recipe

Garlic and Rosemary Breadmaker Focaccia Recipe

This garlic and rosemary focaccia recipe with the dough made in the breadmaker is such a simple bread recipe. It's easy to make and with very little hands on time. It's so good for a tasty family meal.

Course Bread, Side Dish

Cuisine Italian

Prep Time 10

Cook Time 25

Bread maker time 30

Total Time 35

Servings

Calories 385kcal

Author Corina Blum

Ingredients

350 g strong white bread flour
7 g fast action dried yeast
210 ml water lukewarm
1 teaspoon salt
A few sprigs rosemary
1 tablespoon olive oil for the dough
1 tablespoon olive oil for the topping
1 clove garlic

Metric - US Customary

Instructions

Put the water, oil, flour, salt, yeast and a teaspoon of diced rosemary in the bread maker. It's best to put the liquid ingredients in followed by the dry ingredients.
Put it on the dough setting. My bread maker takes 45 minutes.
Oil a baking tray or line it with non-stick baking paper. Knead the dough for about a minute and then use your hands to press it flat onto the baking tray. Cover with cling film (as long as there is space for the dough to rise) or put it in a plastic bag and leave to rise for another hour.
Preheat the oven to 220°c (200°c fan).
Crush the garlic clove and mix it into a tablespoon of extra virgin olive oil. Brush it over the focaccia. Use the end of a wooden spoon to make indentations in the dough.
Bake in the oven for 20 minutes.
Brush the surface of the dough with a little more olive oil and sprinkle with salt.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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