Italian Garlic and Herb Seasoned Panini - Focaccia Bread (abm)
Make irresistible garlic and herb focaccia at home and discover the secret techniques that will elevate your baking game to new heights.
Total time
40 min
Servings
1
Calories
1225.3
Category
Breads & Bakes
Discover the perfect Italian Garlic and Herb Seasoned Panini made with focaccia bread in a bread machine. This vegan, European-inspired recipe is quick, aromatic, and ideal for bread lovers.
Ingredients
Makes 1 serving
- 2 1/2 active dry yeast
- 2 warm water
- 5 all-purpose flour
- 1 bread flour
- 1 salt
- 4 olive oil
- 1 garlic
- 1/2 dried oregano
- 1/8 dried rosemary
- 2 fresh rosemary
- 1/2 dried marjoram
- 1/4 fresh Italian parsley
- 1/4 coarse salt
- black pepper
- lemon pepper
Method
Prior to placing ingredients in breadmaker, fill the container with water.
It needs to accomodate at least 11 cups of water.
If it has that capacity, you can dump the water out and proceed.
The dough makes a large amount and does rise to the top of the container.
Place all ingredients in bread machine in order suggested by the manufacturer.
If desired, you can hold off placing the herbs into the machine and wait until forming the loaves to place on top of bread.
Set machine to dough cycle.
When cycle is complete, punch dough down and knead a few times on a lightly floured surface (the dough should remain somewhat sticky).
Place dough in oiled bowl, turn to coat with the oil, cover, and allow to rise again until doubled, about 1 hour.
Ten minutes prior to rising is finished preheat oven to 400°F Lightly grease two baking sheets (I line them with Silpat sheets).
After dough has risen the second time, press air out and divide dough in half (dough will still be sticky, do not use more flour).
Press (using your hands) each half with a light touch into approximately an 8 x 11-inch rectangle on the individual prepared pans (rustic looking is okay, but don't press too flat).
Brush with olive oil.
If you haven't already added the herbs into the dough, scatter garlic, oregano, rosemary, marjoram, peppers, and parsley over surface of each and press lightly.
Sprinkle with salt.
Bake about 20-30 minutes or until a light golden.
Serve warm or slice to use for a panini sandwich and grill.
*Notethat preparation time doesn't include about 3 hours of rising time.
Easy swaps
- Instead of active dry yeast, use instant yeastUse same amount; no need to proof in water.
- Instead of all-purpose flour, use whole wheat flourFor a denser, nuttier flavor; add 1 tbsp more water.
- Instead of olive oil, use avocado oilMild flavor; works well for vegan diets.
- Instead of fresh rosemary, use dried rosemaryUse 1 tsp dried for every 2 tbsp fresh.
- Instead of fresh Italian parsley, use dried parsleyUse 1 tsp dried for every 1 tbsp fresh.
Frequently asked
Can I make this without a bread machine?
Yes, mix ingredients by hand or with a stand mixer; knead 8-10 minutes, then follow rising instructions.
Why does the dough need a large bread machine?
This recipe yields a large, high-rising dough; check your machine's capacity (at least 11 cups) to avoid overflow.
Can I skip the resting time?
No, the second rise develops flavor and texture; don't rush it.
What if I don't have lemon pepper?
Mix equal parts black pepper and dried lemon zest as a substitute.
Is this recipe gluten-free?
No, but you can use a 1:1 gluten-free flour blend; results may vary.
