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1
Place the ingredients into the bread pan according to the manufacturer's directions for the bread maker. Set the PIZZA cycle and press START.
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2
After about 5 minutes of kneading, check the consistency of the dough. If it is not in a smooth, round ball, open lid and with machine ON, add liquid, a tablespoon at the time if too dry, or add flour at the time if too wet.
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3
Remove the dough promptly from the breadmaker at the end of the cycle.
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4
Knead dough about 10 times on a lightly floured surface.
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5
Roll dough or pat it with hands into the rectangle in a 35-40x25cm greased baking pan.
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6
Poke fingertips all over top of dough to make small indentations.
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7
Brush with olive oil, set aside.
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8
Roasted garlic focaccia:
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9
In a small skillet, saute garlic and onion in olive oil, over medium-low heat, until tender, stirring frequently.
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10
Spread onion-garlic mixture over dough.
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11
Sprinkle basil and peppercorns over dough.
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12
Cover with a towel or plastic wrap and let rise in a warm place until doubled, 20-30 minutes.
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13
Bake in an oven at 190-200 C for 20-25 minutes, or until light golden brown.
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14
Cut into 15 7cm squares and serve hot.
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15
Olive and rosemary focaccia:
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16
Sprinkle the dough with onion, olives and rosemary, gently press into dough.
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17
Cover with a towel or plastic wrap and let rise in a warm place until doubled, 20-30 minutes.
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18
Bake in an oven at 190-200 C for 20-25 minutes, or until light golden brown.
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19
Cut into 15 7cm squares and serve hot.
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20
Tomato and Parmesan focaccia:
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21
Arrange tomato slices evenly over dough.
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22
Sprinkle with Parmesan cheese, basil and salt.
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23
Cover with a towel or plastic wrap and let rise in a warm place until doubled, 20-30 minutes.
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24
Bake in an oven at 190-200 C for 20-25 minutes, or until light golden brown.
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25
Cut into 15 7cm squares and serve hot.
