The flavors of sweet, sour, and salty are well balanced by the light and tangy combination of watermelon, tomato, and mint. The other ingredients in the salad are at their most flavorful when served at room temperature, but the melon should be refrigerated first.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 50 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 12 |
Ingredients
- 1 cup lukewarm water
- 4 tablespoons olive oil, divided
- 2 teaspoons chopped garlic
- 3 cups bread flour
- 1 ½ tablespoons chopped fresh rosemary, divided
- ½ teaspoon salt
- 1 ½ teaspoons active dry yeast
Instructions
- Place water, 2 tablespoons olive oil, garlic, bread flour, 1 tablespoon rosemary, salt, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
- Pat dough into a 9×13-inch baking pan or a 12-inch pizza pan. Use your fingers to dimple the dough every inch or so. Brush with remaining 2 tablespoons oil and sprinkle with remaining 1/2 tablespoon rosemary. Cover with plastic wrap and let rest while the oven preheats, about 15 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove plastic wrap and bake focaccia in the preheated oven until golden brown, 20 to 25 minutes. Let cool for 5 minutes before serving.
Reviews
The recipe worked wonderfully, the focaccia had a nice crust on the outside and was soft and fluffy on the inside
Really nice bread, at first it seemed a bit hard, but became soft as it rested, I cooked 15-20 min, Thankyou for recipe.
I made this but with a few changes. I baked it in my 12″ cast iron pan, I used a bit of extra oil in the bottom of the pan as well as what it called for on top. I can’t eat raw garlic so didn’t add it but used garlic infused oil for the entire recipe. I used bread machine yeast not active dry. (Active dry should be activated in water before using in a recipe and is usually not suitable for bread machine use. Bread machine yeast is more like instant yeast and doesn’t require being activated in water.) I let it rise for 30 minutes in the pan instead of 15. I ended up turning it up to 450 for the last 5 minutes to get it extra crispy. I also sprinkled some course salt on top but it could’ve used more and could’ve used more salt in the dough itself as well in my opinion. Overall not bad with the changes I made but will have to keep tweeking for the best result.
I found it dry.
My wife likes it, I basically like to try new recipes on flat breads for my wife. She loves hard tack breads in the morning. Will make again.
Amazing bread. Next time I will put the sun dried tomatoes into the dough so they don’t get so crispy but seriously, this is the best bread I have ever eaten!
Amazing. Cut back on salt if you like more cheese. I’ve made probably 6 of these loaves now. I also wait to put cheese on until 10 min after I put it in.
Very tasty. I recommend lightly spraying the 9×13” baking dish with Pam. It is not in the directions and the bread will stick.
New bread machine, this is my first recipe. Turned out perfect! I used the crushed garlic in a jar, and dried rosemary. Also, only had all-purpose flour, which is supposed to not rise as well but it did fine 😀 I dip the bread in a plate of olive oil, pepper, and parm.
Fantastic. I am making it a second time today. I used dried Rosemary last time and it worked well. I baked it on a pizza stone since I had one. Not sure if it helped, but it turned out great.
Great recipe!
Yes!
I used 2 cups bread flour and 1 cup whole wheat pastry flour, and sprinkled with a little garlic salt. It was delicious, a hit all around!
I followed the recipe exactly and had great results using a quarter sheet pan. I grind some sea salt over the top before baking.
I made this recipe with fresh rosemary and a few small changes. Changes I made: – 1 tsp of sugar to the dough to help the yeast (you can’t taste this in the final product) – Some olive oil, salt and extra dried rosemary and Italian blend spices to the bottom of the pan before I put the dough in. – I let it rise a second time before baking. – I left it in the oven till it was starting to turn golden, before it had all turned golden brown I took it out and brushed it with more olive oil, then put it back in. It crisped up beautifully and has a gorgeous colour. The texture and appearance are fantastic, but I found that the recipe was lacking flavour. I think it would be improved if the salt in the dough was doubled, and if you’re using fresh herbs I would double the amount of fresh herbs at least. I will try the recipe again with these changes.
This recipe works great! Thank you for positing it. I recently moved and lost the recipe I’ve been using for a decade. I’ve tried other recipes online with no success. This is the one I’m using now, for sure. It was a hit! 🙂 I followed the instructions exactly except for the addition of coarse sea salt on the top prior to baking.
Great recipe. For Chinese flavors, I made it with 3 tablespoons of sesame oil and chopped scallions in the mix, and brushed with 1.5 tablespoons of sesame oil before putting it in the oven. Baked for 22 minutes. Perfectly chewy with a thin crust. Served with a scallion ginger dip I made and it’s scrumptious!
This is a go to, love it. Use whatever I have on hand and change up the cheese too Highly recommended
Delicious
Is a very simple recipe and it came out very delicious
I always make small changes. I added lots of garlic and small amounts of applewood smoked bacon on top.