Personally, I really like Focaccia bread, and I wondered if I could make something reasonably close in the bread maker. It won't be flat like the Focaccia is, but it could share some features of the bread.
For this recipe I used a mix of OO flour and strong white bread flour, but I think you could use either just as well. Use a light sugar such as either white sugar or regular brown sugar. As per the method below, you can replace around 20g of the white bread flour with rye (or other coarse flour).
As the Olive pieces are both heavy and significant, they will interfere with the proving; so I tend to add them in the second mixing stage. Most bread-makers beep after about 30-40 minutes of proving where you can add extra ingredients. Some breadmakers even have a special basket for nuts and seeds. Importantly, check the olives carefully and remove any stones.
Ingredients
- 315ml of water
- 2 tbsp of olive oil (or even more)
- 8-10 grams of salt (1-1.5 tsp) About Salt and Oil
- 1/2 tbsp of brown sugar
- 480g of strong white bread flour
- 7g dried yeast About Yeast
- 1tsp of Italian herbs
For the second proving (machine usually beeps)
| Nutritional Information | ||
|---|---|---|
| Nutrient | Per Serving | Total |
| Energy | 614.39kJ | 8601.45kJ |
| Calories | 147.04kcal | 2058.58kcal |
| Carbohydrate | 25.69g | 359.69g |
| Sugar (Low Accuracy) | 0g | 0g |
| Fibre | 1.02g | 14.29g |
| Protein | 4.35g | 60.86g |
| Sodium | 293.42mg | 4107.89mg |
| Total fat | 2.76g | 38.59g |
| Saturated fat | 0.31g | 4.28g |
| Polyunsaturated fat | 0.34g | 4.75g |
| Monounsaturated fat | 1.85g | 25.93g |
| Cholesterol | 0mg | 0mg |
| Trans fat (Low Accuracy) | 0g | 0g |
| Vitamin a | 0.40µg | 5.59µg |
| Vitamin b | 0.02mg | 0.29mg |
| Vitamin c | 0.08mg | 1.10mg |
| Vitamin d | 0µg | 0µg |
| Vitamin e | 1.00mg | 13.97mg |
| Vitamin k | 0.00mg | 0.01mg |
| Calcium | 8.49mg | 118.81mg |
| Iron | 1605.40µg | 22475.60µg |
| Magnesium | 9.12mg | 127.61mg |
| Potassium | 40.89mg | 572.46mg |
| Selenium | 13.68µg | 191.54µg |
| Zinc | 0.34mg | 4.73mg |
Based on 14 servings, we sourced nutrient data from:
Method
Mix all the ingredients into the bread-maker tray, most bread makers suggest liquid ingredients first so I've structured the list that way. If you're using fresh yeast instead of dried powdered yeast, warm up the water slightly and crumble the yeast into the water along with the sugar for a few minutes before anything else.
When adding the flours into the machine, a nice variation is to replace about 20g of the white flour with a coarse flour such as wholemeal or rye. I've tried this and it gives a slightly different texture. Just make sure the yeast and the salt say separated until mixing starts.
Always make this loaf on the regular setting in the bread-maker. I normally set the weight to maximum and bake to the dark/longer option. However, if you're not that used to your bread-maker, try medium first.
Take the bread out of the tray as soon as possible after baking is complete and put onto a wire rack. The basket will be very hot, take care when removing it. If the base is soft, I normally turn the loaf upside down for a few minutes once it is removed. It makes the base more crispy. Just remember after a few minutes turn it back the regular way around.
Although tempting, don't eat the bread until it has cooled, as it is still cooking when hot.
These may be of interest
- Similar - Bread maker Malted flour loaf
- Similar - Bread maker everything rye/spelt/wholemeal loaf
- Similar - Bread maker 50% wholemeal loaf
- Similar - Bread maker seeded wholemeal loaf
- Similar - Bread maker 50% rye loaf
