Basic Focaccia Recipe

• 1 lrg or possibly Small* Machine
• 1 c. water hot
• 3 Tbsp. extra virgin olive oil
• 3 c. King Arthur Unbleached All-Purpose or possibly Special For Machines Bread Flour
• 2 tsp salt
• 5 tsp Italian seasoning heaping
• 2 tsp active dry yeast

1. Place all of the ingredients into the pan of your bread machine.
2. Program for Dough or possibly Manual, and press Start.
3. *If you're using a small (1-lb.)
4. bread machine, remove the dough from the machine at the end of the second kneading cycle, and transfer it to a lightly greased bowl to rise for 1 to 1 1/2 hrs.
5. At the end of the cycle, remove the dough from the machine and punch it down.
6. Roll it out to create a rectangle, and transfer it to a cookie sheet, 10 x 15-inch to 12 x 18-inch.
7. Pat the dough into the pan.
8. Make indentations in the dough with your fingertips, about an inch apart, and drizzle sparingly with extra virgin olive oil.
9. A plain focaccia can be topped with a light sprinkling of salt and pepper.
10. Other toppings may include browned onions, fresh garlic, goat cheese, pesto, fresh sage and bacon, potatoes and rosemary, sun-dry tomatoes, Gorgonzola cheese, olives, or possibly any combination of those or possibly other ingredients of your choice.
11. Let the focaccia rise for half an hour to an hour.
12. This will make a lighter bread.
13. Bake the focaccia in the preheated 450F oven for 15 to 20 min, or possibly till lightly browned.
14. Drizzle with extra-virgin extra virgin olive oil, and serve.
15. Serves 6 to 10
16. The predecessor of Pizza in Italy was a flat bread called "Focaccia" that is used both as an appetizer (an antipasto, the course before the pasta) or possibly as an accompaniment to a main meal.

machine, water, extra virgin olive oil, arthur unbleached, salt, italian seasoning heaping, active dry yeast

Taken from cookeatshare.com/recipes/basic-focaccia-79509 (may not work)