Aroma-rooma Focaccia

• 23 cup filtered water
• 2 cups flour
• 2 teaspoons powdered sugar
• 1 teaspoon kosher salt
• 1 teaspoon red-star active dry yeast
• 2 teaspoons extra virgin olive oil
• kosher salt
• extra virgin olive oil
• 2 roma tomatoes, halved & sliced 1/4 inch thick
• 1 cup white mushroom, sliced 1/4 inch thick
• fresh cracked ground black pepper

1. following your bread-machine method using the dough setting.
2. combine the first 6 ingredients- start machine.
3. keep an eye on the dough- and when it has doubled in size take out of bread machine (mine doubled early).
4. place dough on a lightly floured bread board and flatten the firm yet elastic and not sticky dough with hand to punch down.
5. preheat oven to 400 degrees.
6. let dough rest a moment while lightly oiling a cookie sheet lined with parchment paper or silpat and seasoning the tomatoes with the olive oil and salt.
7. season the mushrooms with a tiny bit of olive oil.
8. Roll dough out to a rectangle and layer half with one half of the mushrooms.
9. fold other dough half over- press out with fingertips and repeat with the rest of the mushrooms.
10. shape dough with fingertips by punching and jabbing motion to produce a very dimpled rectangle shaped bread.
11. transfer dough to prep'd baking sheet.
12. spray or'drizzle-spread'to taste the dough lightly with olive oil.
13. top with seasoned tomatoes and pepper to taste.
14. let dough rise 15 minutes.
15. bake at 400 degrees for about 18- 24 minutes.

water, flour, powdered sugar, kosher salt, redstar, extra virgin olive oil, kosher salt, extra virgin olive oil, roma tomatoes, white mushroom, fresh cracked ground black pepper

Taken from www.food.com/recipe/aroma-rooma-focaccia-113527 (may not work)