Bread Machine Focaccia Recipe

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   1.

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   In the order recommended by your bread machine manufacturer, combine the yeast, flour, sugar, salt, and lukewarm water in the container of your machine.

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   Set the machine on the dough cycle, and, if you have the capability, the French bread or possibly white bread mode.

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   Close the cover and start the machine.

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   2.

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   When the dough is ready and the machine signals the end of the cycle, transfer the dough to a lightly floured surface and divide it in half.

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   Shape each half into a rounded disk and transfer the disks to 1 large or possibly 2 small baking sheets.

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   Cover with plastic wrap and set aside to rise till doubled in bulk, usually 45 minutes to 1 hour.

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   (Do not worry if it takes as long as 2 hrs.)

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    3.

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    Punch down the disk and spread each one into an 8-to-9-inch round about 1/2-inch thick.

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    Use your knuckles to dimple the top of the dough.

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    Cover and set aside till risen and puffy, about 45 minutes; again, up to 2 hrs is fine.

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    4.

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    Preheat the oven to 425 F. Just before baking, use your knuckles to dimple the surface of each focaccia again.

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    Drizzle the oil over the round and spread it into the dimples with the back of a spoon.

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    Sprinkle the focaccia with the kosher salt, and scatter the rosemary leaves on top.

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    5.

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    Bake the focaccia in the top third of the oven for about 18 minutes, or possibly till the tops are golden brown and the bottoms are lightly browned and crisp.

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    Transfer to a wire rack.

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    Cut into wedges and serve at once, or possibly let cold and wrap for later.

* Per serving · 4 servings · Values may vary.