Focaccia Croque Monsieur Bread

Name: Focaccia Croque Monsieur Bread
Yield: 4 servings
Cuisine: American
Ingredients: 200 grams or French bread flour or all-purpose bread flour (Lys d'Or brand recommended), or substitute with bread and cake flour; 5 grams Sugar; 4 grams Salt; 1 tbsp Skim milk powder; 20 grams Virgin olive oil; 120 ml Water; 3 grams Instant Dry Yeast; 1 Bechamel sauce; 4 to 8 slices Easy melt sliced cheese (see Hints); 4 slice Ham; 1 Extra virgin olive oil; 1 Krazy Salt; 1 Dried parsley

cookpad.japan @cookpad_jp

I like soft focaccia, so I always add skim milk powder to the dough. I thought that if I added cheese too it would be even more delicious and tried it out.

If you like rich food, use 2 slices of cheese per piece. You can also try adding lots of bechamel sauce. But make sure you can seal the doug. If the sauce is too runny, it's hard to seal the dough, so it should be stiff enough that it doesn't run out. Recipe by Pu-kosan

I like soft focaccia, so I always add skim milk powder to the dough. I thought that if I added cheese too it would be even more delicious and tried it out.

cookpad.japan @cookpad_jp

I like soft focaccia, so I always add skim milk powder to the dough. I thought that if I added cheese too it would be even more delicious and tried it out.

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Ingredients

4 servings

200 gramsor French bread flour or all-purpose bread flour (Lys d'Or brand recommended), or substitute with bread and cake flour
5 gramsSugar
4 gramsSalt
1 tbspSkim milk powder
20 gramsVirgin olive oil
120 mlWater
3 gramsInstant Dry Yeast
For the filling:
1Bechamel sauce
4to 8 slices Easy melt sliced cheese (see Hints)
4 sliceHam
To finish
1Extra virgin olive oil
1Krazy Salt
1Dried parsley

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Steps

1

Make the bechamel sauce, and let it cool.
2

Put all the bread dough ingredients into a bread machine and start the "dough" program. Put the yeast in the specified location. Leave the bread machine do all the work until the first rising is complete.
3

When the dough is done, take it out, deflate and divide into 4 pieces. Round off each piece, and cover with a tightly wrung moistened kitchen towel. Leave to rest for 15 minutes.
4

Roll the dough out into a square, spread the middle with bechame sauce, and top with a slice each of ham and cheese folded in half. Bring the opposing corners of the dough together as shown.
5

Bring all 4 corners of the dough together, and pinch to seal the seams.
6

Place the 4 pieces of dough on a baking tray lined with parchment paper. Setting your oven to the bread-rising setting, leave the dough to rise at 35 °C for 35-40 minutes (2nd rising).
7

When the dough has risen, start preheating the oven to 210 °C. While waiting, brush the tops of the bread with olive oil and make several indentations in them using your fingers or the thick end of a chopstick.
8

Brush a little more olive oil on the dough so that some of it pools in the indentations. Sprinkle with Krazy Salt and parsley to finish.
9

Lower the oven temperature to 200°C and bake for 15 minutes. Adjust the temperature and baking time depending on your oven. If it looks like the bread is browning too fast, cover with a sheet of foil.
10

I recommend eating these piping hot fresh out of the oven. I added skim milk powder to the dough to make it more tender, but they're also good cold.
11

You can warm these up in a toaster oven after they've turned cold to revive the soft, fluffy texture.
12

I used this instant bechamel sauce mix that you can make by just adding milk.
13

The dough gets flattened when you make the indentations, so I give this a shorter 2nd rising than for usual bread.