BEST FOCACCIA TOPPING IDEAS RECIPES

Steps:

• Add to bread machine in order specified by your owner's manual; set controls to DOUGH or PIZZA (mine goes for just under an hour).
• At the end of the cycle, place dough on a seasoned baking stone (mine is a rectangle) or a pizza pan.
• Preheat oven to 400.
• Press or roll dough out to edges of pan; let rise 10-30 minutes depending how patient and/or hungry you are! While this is rising in a WARM spot, prepare one of the toppings (below).
• Make random indentations with fingertips over top of dough; the toppings will fill these spots.
• HERBY TOPPING: In a small sauce-pan, heat olive oil, add herbs as this heats, then add garlic; allow to sizzle for about 30 seconds (do NOT burn); remove from heat; drizzle over bread dough; spread with back of spoon; sprinkle to taste with salt.
• ONION TOPPING: Melt butter in small sauce-pan, add onions, saute until golden (or transparent); remove from heat, add mayo; spread over focaccia dough.
• OLIVE TOPPING: Mix all ingredients, spread over dough.
• BAKING DIRECTIONS: Bake for 20 minutes (nicely tanned); cut or tear into serving portions.
• OTHER IDEAS: Use flat bread for panini sandwiches OR wedges to dip into soup or stew OR unbaked as a base for your pizza.

Steps:

• In a bowl crush the cooked potatoes using a fork. Add 600g / 21 oz. of water and stir well. In a separate, large bowl combine the flour with sea salt and active dry yeast, also add the mashed potatoes with water. Set aside for about 10 minutes.
• Knead the dough in a bowl for about 5 - 10 minutes. The dough will be very wet, so if you have an option, better knead it in a mixer. Try to avoid adding any flour, as the dough should be wet and soft. It's not necessary for the dough to form any shape, it's only important to knead it well. Cover the mixing bowl with a tea towel and leave to rest at room temperature for about 1 hour, or until doubled in size.
• Line a large baking tray with parchment paper, then drizzle with olive oil. Oil the sides as well. Preheat the oven to 230°C / 445°F. Transfer the dough to the baking tray. Using your fingers, make deep dimples in your focaccia, pushing them all the way through the dough to the bottom. Cover with a tea towel and leave to rest at room temperature for about 30 minutes, or until doubled in size.
• Meanwhile prepare the ingredients for the toppings. Divide the toppings over each quarter of the dough. For the tomato & basil option, arrange the halved cherry tomatoes over the dough. For the garlic & rosemary option, arrange rosemary leaves and peeled cloves of garlic over the dough. For the anchovies & capers option, arrange the anchovies and capers over the dough. For the sage and mozzarella option, break up the mozzarella over the remaining of the focaccia.
• Place the focaccia in the oven and bake for 15 minutes at 230°C / 445°F, then lower the heat and bake for another 15 minutes at 210°C / 410°F. Remove from the oven and let it cool before cutting. Also add fresh basil leaves over the tomato topping. And add corn, artichokes and fresh oregano leaves over the anchovies and capers topping. Enjoy.