Red Onion & Sage Focaccia (Bread Machine)
- For the Bread
- 1 cup water
- 1 tablespoon olive oil
- 3 cups unbleached white flour
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1 teaspoon fast-rising active dry yeast
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped red onion
- For the Topping
- 2 tablespoons olive oil
- 1/2 red onion, thinly sliced
- 5 fresh sage leaves
- 2 teaspoons coarse sea salt
- coarse ground pepper
- Pour the water and oil into the bread pan.
- Reverse the order in which you add the wet and dry ingredients if necessary.
- Sprinkle the flour over, ensuring that it covers the liquid.
- Add the salt and sugar in separate corners.
- Make a shallow indentation in the flour and add the yeast.
- Set the bread machine to the dough setting.
- If our machine has a choice of settings, use the basic or pizza dough setting.
- Press Start.
- Lightly oil a 10-11 inch shallow round cake pan or pizza pan.
- When the cycle has finished, remove the dough from the pan and place it on a surface lightly dusted with flour.
- Punch the dough down and flatten it slightly.
- Sprinkle over the sage and red onion and knead it gently to incorporate.
- Shape the dough into a ball, flatten it, then roll it into a round of about 10-11 inches.
- Place in the prepared pan.
- Cover with oiled plastic wrap and let rise in a warm place for 20 minutes.
- Meanwhile, preheat the oven to 400u0b0F Uncover the risen focaccia, and using your fingertips, poke the dough to make deep dimples over the surface.
- Cover and let rise for 10-15 minutes, or until the dough has doubled in bulk.
- Drizzle the olive oil over and sprinkle with the onion, sage leaves, sea salt and black pepper.
- Bake for 20-25 minutes, or until golden.
- Turn out onto a wire rack to cool slightly.
- Serve warm.
bread, water, olive oil, unbleached white flour, salt, sugar, fastrising, fresh sage, red onion, olive oil, red onion, sage, salt, ground pepper
Taken from www.food.com/recipe/red-onion-sage-focaccia-bread-machine-100161 (may not work)