This focaccia bread is really yummy, and will taste great right out of the oven.
Combine 1 cup flour, sugar, salt, and yeast. Mix well. Heat water and vegetable oil until warm, and add to yeast mixture along with the egg. Blend with an electric mixer at low speed until moistened. Beat for 2 additional minutes. Stir in 1 3/4 cup flour while beating, until dough pulls away from side of bowl.
Knead in 3/4 cup flour on floured surface. Cover dough with a bowl, and let sit for 5 minutes. Place dough on a greased baking sheet. Roll out to 12 inch circle. Cover with greased plastic wrap and a cloth towel. Place in a warm place for 30 minutes.
Uncover dough, and poke holes in it with a spoon handle at 1 inch intervals. Drizzle olive oil on dough, and sprinkle with crushed rosemary.
Bake at 400 degrees F (205 degrees C) for 17 to 27 minutes, until just golden. Remove from baking sheet, and cool on rack.
Per Serving: 193 calories; protein 4.7g; carbohydrates 28.6g; fat 6.5g; cholesterol 15.5mg; sodium 201mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.