003: BREAD MAKER: FOCACCIA

🍞 Bread Maker Focaccia — Rosemary Dimpled Clouds

Archetype: The Ovenless Artisan — rustic Italian bread, hands-free, olive oil–kissed, and easier than you thought.

💡 Why This Works

Focaccia usually takes kneading, resting, and oven skills. The bread maker streamlines it: kneading + first rise happen in the machine, while a quick bake in a pan (or air fryer oven mode) delivers the golden dimpled crust. Result: bakery-level bread with almost no effort.

⚡ Energy & Time

• Active: 15 min • Total: 2 hr (machine + bake)
• Effort: Light (RPE 3/10) — mix-ins and dimpling are the “work”
• Gear: Bread maker • 9×13 pan (or similar) • oven/air fryer with bake mode

🎭 Flavor & Mood

Olive oil–soaked, rosemary-scented, sea-salted bread. Soft, airy crumb with a golden, slightly crisp bottom. A bread that feels both rustic and indulgent, perfect with soups, antipasti, or eaten plain.

🥣 What It Is

A classic Italian focaccia adapted for the bread maker: the machine handles the dough, you finish it with olive oil, herbs, and salt. Dimple, drizzle, bake. That’s it.

🧾 Ingredients (1 pan, 12–15 pieces)

• Base dough: 1 1/3 cups warm water • 3 tbsp olive oil • 3 1/2 cups bread flour • 1 1/2 tsp salt • 1 tbsp sugar • 2 tsp instant yeast
• Topping: 2–3 tbsp olive oil • 2–3 tsp flaky sea salt • 1–2 tsp dried or fresh rosemary (or thyme)
• Optional mix-ins: Sliced olives • sun-dried tomatoes • caramelized onions

✍️ Method (2 hr total)

1. Dough cycle: Add all base dough ingredients to bread maker (water → oil → flour → salt/sugar → yeast). Run the dough program (usually ~90 min knead + rise).
2. Pan & prep: Oil a 9×13 pan (or line with parchment). When cycle ends, transfer dough, press gently to fit pan.
3. Dimple & top: Oil your fingertips, press deep dimples all over the dough. Drizzle with olive oil, sprinkle rosemary + salt. Add mix-ins if using.
4. Second rise: Let rest 20–30 min at room temp until slightly puffed.
5. Bake: Bake at 400°F (200°C) for 20–25 min (oven) or in air fryer oven mode until golden brown. Bottom should sound hollow when tapped.
6. Cool & serve: Rest 10 min before slicing. Enjoy warm or room temp.

🌿 Maker’s Notes

• Oil = magic: Don’t skimp; olive oil makes the crust crisp and the crumb tender.
• Herb swap: Try oregano, sage, or za’atar for different moods.
• Extra puff: For fluffier focaccia, extend second rise to 45–60 min if time allows.
• Storage: Keeps 2 days at room temp in airtight wrap; toast slices to revive.

📜 Lore / Origin

Focaccia hails from Liguria, Italy — flat but pillowy, drenched in olive oil. A bread for workers and feasts alike. Here, the bread maker carries forward its spirit: artisan bread, made everyday-simple.

🌺 Benefits

• Carbs + fats: balanced satiety, comfort factor
• Olive oil: heart-healthy fats, signature flavor
• Easy method: bread maker saves time and muscle

🧭 Self-Score to 100

• Flavor Balance: 20/20
• Ease & Gadget Efficiency: 20/20
• Nourishment: 20/20
• Comfort / Enjoyment: 20/20
• Mythic Resonance: 20/20

Total: 100/100 — Artisan focaccia, countertop-easy.