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Machine Procedure (For a 2-cup capacity bread machine): All ingredients must be at room temperature, unless otherwise noted.
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Add ingredients, except toppings, in the order specified in your bread machine owner's manual.
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Set bread machine on dough/manual setting.
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At the end of the program, press clear/stop.
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To punch dough down, press start and let knead for 60 seconds.
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Press clear/stop again.
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Remove dough and let rest 5 minutes before hand-shaping.
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If your bread machine does not have a dough/manual setting, follow normal bread making procedure, but let dough knead only once.
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At the end of the kneading cycle, press clear/stop.
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Let dough rise for 60 minutes, checking after the first 30 minutes to make sure dough does not overrise and touch lid.
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Press start and let machine run for 60 seconds to punch dough down.
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Press clear/stop again.
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Remove dough and let rest 5 minutes before hand-shaping.
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Hand-Shaping Technique: Sprinkle hands with flour.
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With fingertips, spread dough evenly into a 13- X 9- X 1-inch lightly oiled baking pan.
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Cover with a clean kitchen cloth.
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Let rise until doubled in height, about 30 to 60 minutes.
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Preheat oven to 400F (200C).
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Make light indentations with your fingertips in the surface of the risen dough.
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Brush with extra-virgin olive oil and sprinkle with coarse salt and black pepper.
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Bake on bottom rack of oven for approximately 30 to 35 minutes, or until golden brown.
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Let cool in pan.
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Cut into twelve equal pieces and serve at room temperature.
