Best Cheesy Onion Focaccia Bread Machine Recipes

CHEDDAR ONION FOCACCIA

Steps:

• Place first 7 ingredients in bread machine according to machine directions.
• Process on dough cycle.
• Remove dough and form into a large semi-flat round.
• Cover and let rise until double, approximately 45 minutes.
• Uncover and press cheese into dough with fingertips.
• Spritz or drizzle oil over the dough and sprinkle with salt.
• Bake at 350 for 20-25 minutes or until bottom is slightly browned.
• Slice into pie wedges and serve.

CHEESE AND ONION BREAD IN THE (BREAD MACHINE)

Steps:

• Measure ingredients in the order listed into baking pan.
• Insert baking pan into oven chamber, twist to secure.
• Close lid.
• Select: Sweet Bread Setting.
• Select"Regular" or"Dark" crust.
• Press start and wait till it is finished.

FOCACCIA (BREAD MACHINE)

Steps:

• Place the ingredients into the pan in the order recommended by your bread machine.
• Program the machine for "dough cycle".
• Check dough about 10 minutes before the end of the 2nd kneading cycle.
• It should be a smooth, sticky ball.
• Adjust if needed with more flour or water.
• When the machine has completed its cycle, transfer the dough to a lightly floured work surface.
• Roll or pat it into a large rectangle, about 17x12 inches.
• Transfer the dough onto a large, lightly greased cookie sheet.
• Let it rest 10 minutes then pat it back to its original shape if it has shrunk.
• Cover with a towel and let rise for about forty minutes or till puffy.
• Sprinkle the salt & herbs over the bread.
• Press into the dough at intervals with your fingers& sprinkle with the olive oil.
• Bake the focaccia in a preheated 425°F oven for 15 minutes or until the crust is golden brown.
• Remove from the oven & cool on a wire rack.

CARAMELIZED ONION FOCACCIA ( BREAD MACHINE)

Steps:

• Place all ingredients except cheeses and onion topping in your bread machine pan in the order recommended by manufacturer Use dough setting.
• When dough is finished, grease cookie sheet.
• Pat dough into twelve-inch circle on sheet.
• Cover and let rise in warm place about 30 minutes or until almost double.
• Prepare onion topping.
• Heat oven to 400º.
• Make deep depression in dough at one inch intervals with finger or handle of wooden spoon.
• Spread topping over dough.
• Sprinkle with cheeses.
• Bake 15 to 20 minutes or until edge is golden brown.
• Cut into wedges, serve warm.
• Onion topping: melt margarine in skillet over medium-low heat.
• Cook onions and garlic in butter 15 to 20 minutes, stirring occasionally until onions are brown and caramelized.

FOCACCIA (USING BREAD MACHINE FOR THE DOUGH)

Steps:

• Place all of the above ingredients, accurately measured and in the order I have listed them, in the Bread Machine.
• Select the 'dough' cycle.
• When the cycle is complete, take the dough out of the Bread Machine, and proceed with the following steps: On a lightly floured surface, gently knead the dough for about 10 minutes.
• (you may need to add extra flour during this time) Place the 'Focaccia' dough in a well grease bowl, cover and leave to rise in a warm (and draught free) place for about 1/2 an hour.
• Then, knead the dough lightly (in the bowl) for about 1 minute.
• On a lightly floured surface, roll the dough into a rectangular shape (about 20 cm x 30 cm)
• Place on a well greased baking tray (or sponge roll tin) and leave to rise again, in a warm place, this time for about 1 hour (or until it has doubled in it's original size) Now pour and smooth over with your fingers, 1 tablespoon of olive oil.
• 'Poke' the dough with 2 fingers at intervals over the surface, and sprinkle liberally with rock salt or equal measurements of olive oil and Basil pesto mixed together with grated Parmesan or Romano cheese, top with chopped up sun-dried tomatoes and sliced black olives!
• YUM!
• Bake at 225°C for about 15 minutes or until golden brown!

FOCACCIA WITH CHEESE AND ONION TOPPING

Steps:

• Place the ingredients into your ABM in the order specified for your machine. Set it on the dough cycle.
• When the dough cycle has beeped, LEAVE the dough in the machine for another 30 minutes. It will continue to rise again.
• Preheat your oven to 190°C Grease a 9 1/2 x 13 1/2 x 1/2 inch pan with some cooking spray or a little olive oil.
• Tip out your dough onto a lightly floured work area and roll into a rectangle to fit baking pan. You will hear all the air bubbles popping as you roll.
• Once the air bubbles are gone, place in pan, patting it into the corners.
• Leave to rise for 15-20 minutes. While dough is rising prepare topping.
• Melt butter in a large skillet and sauté the onion rings on medium heat until golden and caramelized, about 6-8 minutes. Set aside to cool slightly. Have your ham cubed and cheese grated and set aside. Now back to the dough.
• Make indentations with forefinger approximately 1 inch apart all over dough.
• Place caramelized onions evenly over dough. Scatter the ham over, and then sprinkle the cheese on top. Sprinkle with Italian seasoning and coarsely ground black pepper.
• Bake at 190 degrees C for 15-18 minutes.