Preparation info
  • Makes


    • Difficulty


Appears in
The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

  • About

This variation on Italian Focaccia takes its name from the volcanic island of Stromboli, near Sicily. The dough is pierced to allow the filling to “erupt” through the holes during baking. This bread can be served warm or cold.


  • 200 ml/7 fl oz/ cup water
  • 350 g


  1. Pour the water into the machine pan. Reverse the order in which you add the wet and dry ingredients if necessary. Sprinkle over the flour, ensuring that it covers the water. Add the sugar and salt in separate corners of the pan. Make a shallow indent in the centre of the flour and add the yeast.

  2. Set the bread machine to the dough setting; use basic do