Hi all, pulled this for another in a very different group and though
some here may find it interesting. She was looking for variations of
recipes that get called that and how people in that group use that type
of bread.

-------
How about this way?

I have about 200 recipes labeled with Focaccia here in MM format. They
are all (mostly) similar. Ok, one oddball that looked interesting uses
Bisquick for a fast version if you need that when short of time. I
picked a selection.

In no special order, here they are. Some use more yeast but don't let
it rise much, some less yeast with more rise.

It seems Focaccia itself has a lot of variation in how thick it is and
that doesn't surprise me as it seems the term is used loosely for 'a
flattish bread with a topping'? Closely related to pizza dough, I
skipped over extracting from MM ones that just used premade pizza dough
from the store (but I have some bread making challenged friends who
would do well enough adapting from there by rolling it thicker and
adding toppings probably). Checking around, it's one of the types
where people can get very opinionated on and say there is 'only one way
and recipe'.

https://en.wikipedia.org/wiki/Focaccia

Wikipedia shows a more classic view that I know of as focaccia. The
pictures shows them as round but I make them in long flats or shape
them however I feel like that day (grin, I like to play with my food!).

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Basic Focaccia (Ultimate)
Categories: Breads
Yield: 4 Servings

2 1/4 ts Active dry yeast
3 c Bread flour
1/2 ts Salt
1/2 ts Sugar
1 c Water; plus
2 tb Water
1 tb Olive oil

MMMMM-------------------BASIC FOCACCIA TOPPING------------------------
2 tb Extra virgin olive oil
2 ts Coarse salt
Freshly ground black pepper

Machine Procedure (For a 2-cup capacity bread machine): All
ingredients must be at room temperature, unless otherwise noted. Add
ingredients, except toppings, in the order specified in your bread
machine owner's manual. Set bread machine on dough/manual setting. At
the end of the program, press clear/stop. To punch dough down, press
start and let knead for 60 seconds. Press clear/stop again. Remove
dough and let rest 5 minutes before hand-shaping.

If your bread machine does not have a dough/manual setting, follow
normal bread making procedure, but let dough knead only once. At the
end of the kneading cycle, press clear/stop. Let dough rise for 60
minutes, checking after the first 30 minutes to make sure dough does
not overrise and touch lid. Press start and let machine run for 60
seconds to punch dough down. Press clear/stop again. Remove dough and
let rest 5 minutes before hand-shaping.

Hand-Shaping Technique: Sprinkle hands with flour. With fingertips,
spread dough evenly into a 13- X 9- X 1-inch lightly oiled baking
pan. Cover with a clean kitchen cloth. Let rise until doubled in
height, about 30 to 60 minutes.

Preheat oven to 400F. Make light indentations with your fingertips in
the surface of the risen dough. Brush with extra-virgin olive oil and
sprinkle with coarse salt and black pepper. Bake on bottom rack of
oven for approximately 30 to 35 minutes, or until golden brown. Let
cool in pan. Cut into twelve equal pieces and serve at room
temperature.

Recipe from The Ultimate Bread Machine Cookbook by Tom Lacalamita.
Copyright (c) 1993 by Thomas N. Lacalamita. Reprinted by permission of
Simon & Schuster, Inc.

NOTES : This recipe was found on the Web Ketchum Kitchen at
www.recipe.com

Date: Sun, 23 Jun 1996 13:57:05 -0700 (PDT)

From: PatH >

MC-Recipe Digest V1 #126

From the MasterCook recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Fast Focaccia
Categories: Breads, Italian
Yield: 1 Servings

3 c Bisquick
1 ts Sage; dried,crumbled
1 ts Oregano; dried, crumbled
1/2 ts Basil; dried, crumbled
1/4 ts Red pepper flakes
1/4 ts Garlic powder
1 c Milk
6 tb Olive oil

MMMMM--------------------------TOPPING-------------------------------
1/2 ts Thyme; dried, crumbled
1/8 ts Garlic powder
1/2 ts Oregano; dried, crumbled

Preheat oven to 400. Spread 2 Tbs. olive oil in the bottom of a 9 x
13 inch baking pan. In large bowl combine the seasonings with the
bisquick. Add milk and stir to blend well. Pour into pan and spread
with floured fingers to edges of pan. Drizzle remaining 4 Tbs. olive
oil over top and spread gently with fingers so that the whole top is
covered. . Sprinkle the TOPPING seasonings over. Bake for 25 minutes
or until a nice golden brown. Serve warm.

MC formatted and busted by Martha Hicks 4/98

Posted to MC-Recipe Digest by "Mega-bytes" >
on Apr 8, 1998

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Focaccia (Bread Machine Made)
Categories: Breadmaker, Internation, Breads
Yield: 1 Servings

--1 large--
1/2 c Water
1 1/2 tb Olive oil
1/4 c Vegetable oil
1/4 ts Salt
2/3 ts Basil; or rosemary
1 1/2 ts Sugar
2 1/4 c Bread flour
1 ts Yeast
--topping--
1/8 ts Garlic powder
2 tb Olive oil
2 ts Basil; or rosemary
1 ts Sea salt; optional
--2 small--
2/3 c Water
2 tb Olive oil
1/3 c Vegetable oil
1/3 ts Salt
1 ts Basil; or rosemary
2 ts Sugar
3 c Bread flour
1 1/2 ts Yeast
--topping--
1/8 ts Garlic powder
3 tb Olive oil
1 tb Basil; or rosemary
1 1/2 ts Sea salt; optional

Recipe by: Donna German The Bread Machine Cookbook II Remove dough
from machine and, using your fingers, press the dough onto a lightly
greased pizza pan or baking sheet. Cover and let rise for about 30
minutes. Spread topping over dough and bake in a preheated 375F oven
for about
30 minutes.

>From: (Heather)

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Focaccia (Italian Flatbread) Abm
Categories: Breads, Italian, Breadmaker
Yield: 6 Servings

2 1/2 c Flour, bread
1 tb Rosemary leaves
2 ts Salt
1/2 tb Yeast
3 tb Olive oil
1 c Water; hot
Olive oil

Bring all ingredients to room temperature and add to breadmaker, in
order. Select "white bread, manual" and press Start. Remove dough
when cycle complete.

BY HAND DIRECTIONS: Mix 1 1/2 cups of the flour,
the rosemary, salt, and yeast in a large bowl thoroughly. Add 3
tablespoons oil and the hot water. Beat on low speed 30 seconds,
scraping bowl constantly. Beat on medium speed 1 minute, scraping
bowl frequently. Stir in enough remaining flour to make dough easy
to
handle. Turn dough onto lightly floured surface. Knead 5-8 minutes
or
until smoothe and elastic.

Place in greased bowl; turn greased side
up. Cover and let rise in warm place about 1 hour or until double.
(Dough is ready if indentation remains when touched.) Punch down
dough. Brush 12" pizza pan or large cookie sheet with oil. Press
dough in pizza pan or flatten into 12" circle on cookie sheet. Make
depressions with fingers, about 2" apart, into dough. Brush with
oil; sprinkle with pepper. Let rise uncovered in warm place 30
minutes. Heat oven to 400 degrees. Bake 20-25 minutes, until golden
brown. Brush with additional oil. Serve warm.

MMMMM


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