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1
Add the water, active dry yeast, 1 teaspoon salt, 1 tablespoon sugar, and flour to the bread machine in order printed in your ABM manual.
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2
Set the ABM to the *DOUGH* setting and start.
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3
Line two baking sheets with parchment paper.
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4
Remove dough from the pan and onto a floured surface .
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5
Gently divide the dough into two balls and place them on the baking sheets.Let sit 10 minutes to relax.
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6
With oiled or wet hands, use your fingertips to push the dough from the center out into 9 mishapened ovals, dimpling them with your fingertips (or the handle of a wooden spoon).
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7
Note from cg: I use a rolling pin to gently flatten the dough.
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8
I don't know if that is the correct or ideal way but it works for me.
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9
Also, don't worry if the dough is not perfectly oval shaped.
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10
Let dough rise for about 30-45 minutes covered in a warm spot.
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11
(With our range, first I turned the oven on to 170 degrees, brought to temperature and immediately turned off the oven.
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12
Then I switched on the PROOFING feature and the oven light to let the dough rise.
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13
).
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14
After allowing the dough to rise, remove from oven and preheat the oven to 500 degrees.
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15
Gently toss the lemon slices with 2 teaspoons of sugar.
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16
When the dough has risen, divide and arrange the Meyer lemon slices over the top, and drizzle with the remaining 2 Tbsp olive oil (1 tablespoon each loaf).
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17
Sprinkle 1 teaspoon coarse salt on each loaf.
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18
Garnish with the rosemary needles.
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19
Place the baking sheets in the oven, then reduce the heat to 450 degrees.
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20
Bake approximately 20 minutes, until the focaccia has cooked to a golden brown.
