Toastmaster WBYBM1 - Manual (Page 82)

Foccacia Dough
Select Pizza Dough cycle.
1 loaf
water 80º F/27º C 1 cup
olive oil 1 / 3 cup
sugar 2 tsp
salt 1 tsp
bread flour 3 cups
dried Italian seasoning 1 tsp
active dry yeast 1-1⁄2 tsp
Garlic-cheese topping
olive oil 1⁄4 cup
dried oregano 1-1⁄2 tsp
garlic, finely minced 1⁄4 cup
Parmesan cheese, grated 1 / 3
cup
salt 1⁄4 tsp
Add to Dispenser: Greek-style topping
olive oil 1⁄4 cup
dried oregano 1-1⁄2 tsp
onion, thinly sliced 1 cup
Feta cheese, crumbled 1 / 3 cup
black olives, sliced - drained 1⁄4 cup
salt 1⁄4 tsp
Method
1. With oiled hands, evenly press dough into a greased 9-inch x 13-inch pan. Using
your fingertips, make indentations in the dough.
2. Cover, let rise in a warm place for 20 minutes or until double in size. While the
dough is rising, select the topping and prepare.
3. In a skillet, heat oil.
For Garlic-cheese topping. Stir in oregano and garlic. Immediately remove from heat.
For Greek topping. Stir in oregano and onions. Cook until onions are soft but not
brown, approximately 5 minutes.
4. Spoon topping mixture evenly over dough. Sprinkle with remaining ingredients.
5. Bake conventional oven at 400º for 20 minutes or until done.
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Breadmaker Owner’s Manual