Quick Bread Machine Focaccia

This quick bread machine focaccia came about because yesterday, at about 11:30, a friend of ours invited himself to lunch – no problem apart from having nothing much of interest to offer him. I remembered he’d always enjoyed our home-made bread but I had very little time to make any and had other things to do. Even a Rapid white loaf in the bread machine would take at least 2 hours and would be rather boring – but I noticed a 45 minute focaccia dough setting, so at least the machine could do the kneading while I got on with other things. The resulting classic Italian flatbread was ready just in time for lunch and declared delicious by our guest!

Print Recipe

Prep Time 10

Cook Time 20

Resting Time 4

Total Time 1 40

Servings: 4 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

For the dough:
2 tsp dry Yeast
500 g Strong White Flour
2 Tbsp Olive Oil
3 Cloves garlic finely chopped
1 ½ Tbsp fresh chopped rosemary
½ tsp Salt
450 mL lukewarm water
For the topping:
1 Red onion roughly sliced
1 ½ Tbsp fresh rosemary leaves
For the marinade:
2 Tbsp Olive oil
2 Tbsp Balsamic vinegar

Method

Put the dough blade (if it has one) into your bread machine, followed by the dough ingredients as listed above.
Choose the focaccia setting - if it doesn’t have that one, just go for a 45-60 minute dough program.
When you’ve set the bread machine running, cut up the red onion and soak it in the marinade.
When it’s done, use a spatula to spread the dough out in a large, oiled baking tray, then use your finger to make little random dimples all over it. Take the onion slices out of the marinade (which you keep for dipping the bread in later) and scatter them and the rosemary leaves over the dough.
Cover the tray with cling-film and leave in a warm place (around 40C) for about 20 minutes.
Pop into a pre-heated oven at 200C for 15-20 minutes until golden brown.
Slice it up and enjoy dipping it into the marinade - accompanied by a mixed salad.