Title: Classic Roasted Potato & Onion Focaccia
Categories: Breadmaker Bread
Yield: 12 Servings
| 1 | c | Water |
| 1/4 | | Unsalted butter |
| 1/4 | c | Olive oil |
| 1 1/2 | ts | Salt |
| 1 | tb | Sugar |
| 2 1/2 | c | Flour |
| 2 | ts | Yeast |
| | | **************************** |
| 2 | lg | Onion |
| 1 1/2 | lb | New potatoes |
| 1/4 | c | Olive oil |
| | | **************************** |
| 3 | tb | Focaccia |
| 1/2 | ts | Coarse salt |
| 1 | ts | Rosemary |
| 1/2 | ts | Pepper |
Recipe by: Pizza Etc from Your Bread Machine Place all dough ingredients in
the machine and program for knead and first rise. Press start. Check dough
10 minutes before the end of the second kneading cycle; it should be a
smooth, sticky ball. Adjust the consistency with flour or water as
necessary. Peel the onions and cut them into 1" chunks. Separate the
layered pieces. Steam the potatoes until barely tender. Pour the olive oil
into the bottom of a 18 x 13 pan. Place the potatoes and onions into the
pan in one layer, and use a spatula to toss them in the oil. Place the pan
in a preheated 375 oven and bake for 50 to 60 minutes, turning once, or
until the potatoes and onions are golden brown. When the machine has
completed its cycle, transfer the dough to a lightly floured work surface.
Roll or pat it into a rectangle that will fit into a large 18 x 13 pan.
Pour 2 Tb of the olive oil into the bottom of the pan and transfer the
dough to the pan. Rub the remaining 1 Tb olive oil onto the dough and let
it rest for 20 minutes. Gently place the potatoes and onions onto the
dough. Sprinkle with the salt, rosemary and pepper. Let the dough rest an
additional 20 minutes while you preheat your oven to 425. Bake the focaccia
for 15 minutes or until it's golden brown all over. Remove and transfer the
focaccia to a wire rack to cool.