Cilantro Focaccia
Dough:
1 cup water
1 Tbsp olive oil
1 tsp (2 cloves) minced garlic
1 tsp minced ginger root (optional)
1/4 cup chopped cilantro
1 Tbsp sugar
1/2 tsp salt
3 cups bread flour
1 1/2 tsp yeast
Topping:
2-3 cloves garlic, minced, or 1/4 cup finely slivered red onion
2-4 Tbsp chopped cilantro
1-2 Tbsp olive oil
coarse salt to taste
Make dough on the dough/manual cycle of the bread machine. Preheat oven to 400°. Grease a pizza or cookie pan with olive oil or nonstick vegetable spray.
Upon completion of the dough cycle, remove dough and either roll or stretch and pat it into a 12-inch square or circle. Place dough on greased pan, cover with a kitchen towel and place in a warm, draft-free location to rise for about 30 minutes.
Prepare topping and set aside. After dough has risen, press garlic or onion slivers and chopped cilantro deeply into dough with your fingers. Drizzle with olive oil and sprinkle with coarse salt. Bake on the bottom rack for 20 minutes.
Cut into 16 pie-shaped slices. Serve warm or at room temperature.