Parmesan oregano focaccia

    Parmesan oregano focaccia


    63 people made this

    About this recipe: 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.

    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

    Prep:30min  ›  Cook:20min  ›  Extra time:1hr proofing  ›  Ready in:1hr50min 

    1. Place ingredients in the bread machine in the order suggested by the manufacturer. Select Dough setting and Start.
    2. 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.
    3. Poke it all over with your finger, right to the bottom of the tin. Allow to rest for another five or ten minutes.
    4. Pour olive oil over the top of the loaf and sprinkle with Parmesan cheese.
    5. Bake at 200 C / Gas 6 in centre of oven for approximately 20 minutes, until golden.


    Lecithin can be purchased in health food stores or online.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate