I’ve had my breadmaker for 10 years. I’ve worn out 1 paddle and pan and I’m probably due to wear out my current one before too much longer. I use it a lot. It is probably the most heavily used of my kitchen appliances. It has been a reliable workhorse over the years. When it finally goes to that special place in the sky for retired, worn-out kitchen appliances (which I hope is years from now), it will be a sad, sad day. They don’t make this model anymore. I can’t think about it, though, or I’ll get upset…
Last week I opened a huge jar of garlic scape pesto from last summer’s garden and we’ve had it on just about everything–toasted bagels, grilled cheese, pasta… It had been a long time (too long, in fact) since I’d made focaccia, and I knew that the pesto would be a perfect paring with it. Add a few sun-dried tomatoes from last summer’s garden and it would be one hell of a dish.
You know how sometimes you stumble across a recipe in an unlikely place that turns out to be one of those keepers that you return to time and time again? That is my focaccia dough recipe. When I got my breadmaker, the instruction manual came with dozens of bread recipes. In it was this recipe for focaccia dough. I’d only had focaccia from the grocery store before I made my own, and I will never, ever buy pre-made focaccia again. This is absolutely one of my favorite dishes to make. And since it’s a lot like pizza dough (a very thick, soft and fluffy pizza dough) you can top it with tons of different things to suit whatever mood you are in. The olive oil gives it a slight crust on the outside, but it very easily gives way to the softest bread I think I have ever eaten. Then to have all sorts of goodies baked on top of it…oh, it is just delightful! This dish pairs very well with the corn and red pepper bisque.
World’s Best Focaccia
1 cup water 1/3 cup olive oil
2 teaspoons sugar
1 ½ teaspoon salt
3 cups flour
2 teaspoons yeast
Combine all ingredients in a breadmaker breadpan and select the dough course. When the dough is finished, remove from the breadpan and press into a 9” x 13” greased cakepan.
½ cup garlic scape pesto
½ cup sun-dried tomatoes (if dry packed, rehydrate first)
2 tablespoons grated Parmesan cheese
½ cup shredded Gruyere cheese
Use a spoon to spread the pesto on the surface of the focaccia dough. Sprinkle with tomatoes and Parmesan. Sprinkle the Gruyere on top. Bake in a 350 degree F oven for 25 minutes.