Foccacia is so light and airy and delicious, it would be a shame to have to wait until you go to the nearest Italian bakery to enjoy a slice (or two). Especially when it's easy enough to achieve at home, and particularly if you have a bread machine do the heavy lifting. The dough is stretched with your hands, rather than rolled out with a pin, and then pressed with the handle of a wooden spoon to create the trademark dimples.
- 200 milliliters warm water
- 4 tablespoons oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons grated parmesan cheese
- 300 grams wheat flour
- 100 grams buckwheat flour
- 2 tablespoons dry yeast
- 15 cherry tomatoes
- fresh rosemary (to taste)
- rock salt (to taste)
- olive oil (to taste)
- Place the ingredients for the dough (from the water to the yeast) in a bread machine pan.
- Select bread dough cycle.
- Line a baking sheet with parchment paper and grease with a little olive oil.
- At the end of the machine's cycle, remove the dough and place on the prepared sheet.
- Flatten the dough with hand. Cover and allow to rise for 30 minutes.
- Preheat oven to 350ºF.
- With the handle of a spoon, make dimples in the dough.
- Cut tomatoes in half and place on the dough.
- Sprinkle with rosemary, salt and a little olive oil, to taste.
- Bake until toothpick insert comes out clean.