Parmesan oregano focaccia
There's nothing better than the smell, taste and texture of freshly baked homemade bread. This focaccia is no different. It's fluffy, light and full of flavour. Serve as a side, as a sandwich bread or on its own.
Ingredients
Makes: 1 20cm round focaccia
- 320ml warm water (45 degrees C)
- 1 teaspoon caster sugar
- 1 teaspoon salt
- 580g white bread flour
- 1 teaspoon lecithin
- 3 teaspoons dried fast acting yeast
- 4 teaspoons olive oil
- 4 teaspoons dried oregano
- 75ml olive oil
- 25g Parmesan cheese, grated
Method
Prep:30min ›
Cook:20min ›
Extra time:1hr proofing ›
Ready in:1hr50min
- Place ingredients in the bread machine in the order suggested by the manufacturer. Select Dough setting and Start.
- When the dough has risen once in the breadmaker, transfer it into a greased 20cm round baking tin. Allow to rise until doubled in bulk, about 1 hour.
- Poke it all over with your finger, right to the bottom of the tin. Allow to rest for another five or ten minutes.
- Pour olive oil over the top of the loaf and sprinkle with Parmesan cheese.
- Bake at 200 C / Gas 6 in centre of oven for approximately 20 minutes, until golden.
Ingredients
Lecithin can be purchased in health food stores or online.
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Reviews & ratings
Average global rating:
(64)
Reviews in English (54)
This was SO good, it's definitely 5 stars, but what a journey for me to get there! I don't have a bread machine, but still really wanted to try this recipe. So I proofed the yeast, then dumped everything else in and tried to knead it. (I'm kind of a novice at making bread...anyway). Well, it was waaaayyyy to much flour, and it turned into a hard, dense, un-kneadable mass. It was impossible to knead, and I realize I should have only put in part of the flour and then added more as I went along. I went along with it anyway, and set it in a bowl to rise. After 30 minutes and it hadn't risen at all, I decided to start completely over, because I really wanted this with dinner tonight. I chucked the first attempt, and started over. Proofed the yeast w/sugar and warm water for 10 minutes, then added the rest of indgredients except flour. I only added 3 cups of flour (including 1 cup of whole wheat) and it was a pleasure to knead. Soft, smooth, and pliable. I added more flour as I went along, maybe another cup altogether. (Didn't put in any lecithin...whatever that is!) It rose beautifully this time and tasted out of this world! We ate it with Rich and Creamy Tomato soup, and ate almost all of it! (I made the whole recipe and it made 2 8-inch round loaves, not one. But I was glad it made a lot!). I will make sure to write down my notes because I WILL be making this bread again! - 16 Sep 2005 (Review from Allrecipes US | Canada)
I really enjoyed this alot. It reminds of the pizza bread they serve at a local restaurant called the Italian Bistro. If you chop a fresh tomato and saute it in olive oil with fresh garlic and some salt, then spread that on top before baking, it would be identical. The first time I made it, I baked it for 20 minutes and the top was definitely golden, but the center was still doughy. The second time I baked it for 25 minutes instead and that did the trick. - 28 Nov 2000 (Review from Allrecipes US | Canada)
I have made this twice in the past two days...my husband loves it! Perfect...it's not hard to make either....love it - 22 Oct 2001 (Review from Allrecipes US | Canada)
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