Focaccia bread from bread maker

Recipe from Easy Cook
16.09.10
Easy focaccia from bread maker with different toppings

Preparation time: 50mins
Cooking time: 25mins
Total time: 1h15mins
Pieces: 15 


Ingredients:
1 cup warm water
1 ½ tbs olive oil
1 ½ tbs sugar
2 tsp dried oregano or basil
1 ¼ tsp salt
3 ¼ cup bread flour, unsifted
1 ½ active dry yeast

Roasted garlic topping:
4 garlic cloves, peeled and thinly sliced
¾ cup onion, coarsely chopped
2 tbs olive oil
2 tbs fresh basil, chopped
½ tsp cracked black peppercorns

Olive and rosemary topping:
2/3 cup onion,  thinly sliced
½ cup olives (any type), pitted, slivered or just coarsely chopped
2 tsp fresh rosemary, chopped, or ½ tsp dry rosemary, crushed

Tomato and Parmesan topping:
1 large tomato, thinly sliced
¼ cup Parmesan cheese, grated
2 tbs fresh basil, coarsely chopped
¼ tsp salt

Method:
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.
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.
3. Remove the dough promptly from the bread maker at the end of the cycle.
4. Knead dough about 10 times on a lightly floured surface.
5. Roll dough or pat it with hands into the rectangle in a 35-40x25cm greased baking pan.
6. Poke fingertips all over top of dough to make small indentations.
7. Brush with olive oil, set aside.

Roasted garlic focaccia:
1. In a small skillet, saute garlic and onion in olive oil, over medium-low heat, until tender, stirring frequently.
2. Spread onion-garlic mixture over dough.
3. Sprinkle basil and peppercorns over dough.
4. Cover with a towel or plastic wrap and let rise in a warm place until doubled, 20-30 minutes.
5. Bake in an oven at 190-200˚C for 20-25 minutes, or until light golden brown.
6. Cut into 15 7cm squares and serve hot.

Olive and rosemary focaccia:
1. Sprinkle the dough with onion, olives and rosemary, gently press into dough.
2. Cover with a towel or plastic wrap and let rise in a warm place until doubled, 20-30 minutes.
3. Bake in an oven at 190-200˚C for 20-25 minutes, or until light golden brown.
4. Cut into 15 7cm squares and serve hot.

Tomato and Parmesan focaccia:
1. Arrange tomato slices evenly over dough.
2. Sprinkle with Parmesan cheese, basil and salt.
3. Cover with a towel or plastic wrap and let rise in a warm place until doubled, 20-30 minutes.
4. Bake in an oven at 190-200˚C for 20-25 minutes, or until light golden brown.
5. Cut into 15 7cm squares and serve hot.