If this hasn’t been brought up before, I am a vintage shopping addict. I am a loyal customer of Goodwill’s 50 percent off day and could tell you any place to find second hand clothes within a 50 mile radius of Bloomington. This has led me to a large collection of semi-useless collections (like my Polaroid collection where the majority of the cameras don’t work or my collection of state plates). Anyways, so I bought this huge bread-maker for 5 dollars over the summer and have only managed to make the same focaccia recipe in it over and over again.
Have you ever had focaccia? If not, I am soooo sorry. Coming from a carb obsesser, this stuff is better than chocolate during your time of the month (sorry guys, that reference obviously wasn’t for you). Imagine, a soft hunk of warm bread with fresh roasted veggies, crispy cheese, and overwhelming chunks of herbs all piled on top! Yuuuuuuummmy!
What is great about this recipe (and why I seem to make it over and over and over again) is because you can top it with whatever you are feeling like. This one was obviously inspired by fall but feel free to switch out my toppings with peppers, parmesan, basil, thyme, butternut squash, swiss, or anything else that you can roast/bake!
Fall Focaccia
For the Dough: (Adapted from Bread Machine Dough)
- 1 packet bread yeast
- 3 cups bread flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoon oregano (dried)
- 1 tablespoon oil
- 1 1/2 cups water
- 1 small onion, cut into chunks
- 1 medium apple, cut into chunks
- 1/8 cup rosemary leaves (fresh or dried)
- 1/4 cup cheddar cheese, shredded
- olive oil
