Traditional Garlic & Herb Focaccia
Dough:
1 1/8 cups water
1 Tbsp olive oil
1 Tbsp sugar
1/2 tsp salt
3 1/2 cups bread flour
1 1/2 tsp active dry yeast
Topping:
2-3 cloves garlic, minced, or 1/4 cup finely slivered red onion
2-4 Tbsp freshly chopped herbs (basil or rosemary are traditional; could also use mint, cilantro, rosemary or parsley)
1/4 cup pine nuts or chopped walnuts (optional)
1-2 Tbsp olive ol
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.
After dough has risen, press small pieces of garlic, onions, nuts, herbs, etc., into dough with your fingers. Drizzle with olive oil and sprinkle with coarse salt. Bake for 20 minutes on the bottom rack. Cut into 16 slices.