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Red Onion & Sage Focaccia (bread Machine) Recipe

June 8th, 2013 by alice  Tags: , , , , | Print This Post Print This Post


  1. For the Bread

  2. 1cupwater
  3. 1tablespoonolive oil
  4. 3cupsunbleached white flour
  5. 1/2teaspoonsalt
  6. 1teaspoongranulated sugar
  7. 1teaspoonfast-rising active dry yeast
  8. 1tablespoon choppedfresh sage
  9. 1tablespoon choppedred onions
  10. For the Topping

  11. 2tablespoonsolive oil
  12. 1/2red onion, thinly sliced
  13. 5fresh sage leaves
  14. 2teaspoonscoarse sea salt
  15. coarse ground pepper


  1. Pour the water and oil into the bread pan.
  2. Reverse the order in which you add the wet and dry ingredients if necessary.
  3. Sprinkle the flour over, ensuring that it covers the liquid.
  4. Add the salt and sugar in separate corners.
  5. Make a shallow indentation in the flour and add the yeast.
  6. Set the bread machine to the dough setting.
  7. If our machine has a choice of settings, use the basic or pizza dough setting.
  8. Press Start.
  9. Lightly oil a 10-11 inch shallow round cake pan or pizza pan.
  10. When the cycle has finished, remove the dough from the pan and place it on a surface lightly dusted with flour.
  11. Punch the dough down and flatten it slightly.
  12. Sprinkle over the sage and red onion and knead it gently to incorporate.
  13. Shape the dough into a ball, flatten it, then roll it into a round of about 10-11 inches.
  14. Place in the prepared pan.
  15. Cover with oiled plastic wrap and let rise in a warm place for 20 minutes.
  16. Meanwhile, preheat the oven to 400°F Uncover the risen focaccia, and using your fingertips, poke the dough to make deep dimples over the surface.
  17. Cover and let rise for 10-15 minutes, or until the dough has doubled in bulk.
  18. Drizzle the olive oil over and sprinkle with the onion, sage leaves, sea salt and black pepper.
  19. Bake for 20-25 minutes, or until golden.
  20. Turn out onto a wire rack to cool slightly.
  21. Serve warm.

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