Wine Focaccia

Name: Wine Focaccia
Yield: Makes one 14-inch or one 13-by-9-inch flatbread
Cuisine: Italian
Ingredients: 3 tablespoons dried basil or ⅓ cup finely chopped fresh basil; 3 tablespoons dried basil or ⅓ cup finely chopped fresh basil; Cornmeal or coarse semolina, for sprinkling; ¼ cup extra-virgin olive oil; 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast; Cornmeal or coarse semolina, for sprinkling; 2 teaspoons salt; 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast; ½ cup dry white wine; 1⅛ cups water; 4 cups bread flour; 3 tablespoons extra-virgin olive oil

Preparation info

Makes
one
14 inch flatbread

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

The difference between a pizza crust and focaccia is simply that focaccia is thicker. Instead of being baked immediately after shaping to make a thin crisp, the dough is left to rise a second time before baking. Serve this focaccia the same day it is baked, cut into squares, accompanied by olives and white wine.

Ingredients

For the dough

1½- or 2-pound-loaf machines

1⅛ cups water
½ cup dry white wine

Europe
Italy
Mediterranean
Bread
Vegan

Method

To make the dough, place the dough ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start.
Brush a 14-inch round pizza pan or 13-by-9-inch metal baking pan with olive oil and sprinkle heavily with cornmeal or semolina. When the machine beeps at the end of the cycle, press Stop and unplug the ma