Bread Machine Stuffed Rosemary Focaccia
80 mins (prep 20, cooking 60)
13 ingredients
8-10 servings
Based on a recipe from Lora Brody's cookbook, Pizza, Focaccia, Flat, and Filled Breads From Your Bread Machine - Perfect Every Time. She says, "Just when you thought things couldn't get better bread-wise, along comes a whole new concept: two layers of rosemary-scented dough surrounding a savory filling of oil-cured olives, sun-dried tomatoes, and cream cheese (or goat cheese if you wish). The cream cheese makes a smooth mild filling while the goat cheese has a more assertive flavor. Think of this as a pizza with hidden filling. "The focaccia dough can be made up to three days ahead, placed in a large plastic bag or in an oiled bowl and covered with plastic wrap, and refrigerated. Alternatively, the cooled baked focaccia can be wrapped in plastic and frozen for three months. Defrost the wrapped focaccia at room temperature, then warm it in a 250°F oven for fifteen minutes."

Categories:  european , italian , easy , small-appliance , breads , equipment , <-4-hours , bread-machine , yeast-breads , time-to-make ,
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Serving Size (225.75 g)
Servings 8
Amount per Serving
Calories 692.54 Calories from Fat 318.06
% Daily Value *
Total Fat 35.34g 434.99%
Saturated Fat 7.58g 303.29%
Trans Fat 0.02g %
Cholesterol 14.99mg 39.99%
Sodium 942.06mg 314.02%
Total Carbohydrate 78.01g 208.02%
Dietary Fiber 7.51 g 240.4%
Sugars 5.44 g %
Protein 18.71g 299.3%
Vitamin A 328.15IU% Vitamin C 2.63mg%
Calcium 379.29mg% Iron 5.25mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh rosemary, black olive, coarse salt


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