Recipe: Authentic Focaccia (using 00 flour, bread machine dough cycle)

AUTHENTIC FOCACCIA

"To make authentic focaccia, you need to use doppio zero flour, which is milled from a soft red wheat that has just 8% to 8.5% protein, giving the bread a lighter texture and a finer crumb. The slurry of water, olive oil and salt provides the true focaccia flavor."

FOR THE DOUGH:
1 teaspoon fine kosher salt or sea salt
3⁄4 cup lukewarm water*
2 1⁄2 cups doppio zero (00) flour
1 1⁄4 teaspoons instant or bread machine yeast

FOR THE TOPPING:
1 tablespoon water
1 tablespoon olive oil
1⁄2 teaspoon fine kosher salt or sea salt
1 tablespoon fresh rosemary leaves

TO PREPARE THE DOUGH:
Add salt and 3/4 cup lukewarm water to the bread pan. Spoon flour on top of liquid. Add yeast.

Select the Dough cycle and press Start.

When the cycle is finished, transfer dough to the prepared pan. Using your hands, spread dough to fit the pan. Press the surface of the dough with your fingertip or knuckle to make random dimples.

Preheat oven to 350 degrees F.

TO PREPARE THE TOPPING:
In a small bowl, combine 1 tablespoon water, oil and salt. Brush over dough. Sprinkle with rosemary. Let rise while oven is preheating.

Bake for 27 to 30 minutes or until top of dough is golden brown and an instant-read thermometer inserted in the center of the loaf registers 190 degrees F. Let cool in pan on a wire rack for 10 to 20 minutes, then cut into 8 pieces and serve.

*Ideally, the water should be between 86 and 95 degrees F, the temperature range in which yeast is most active. Warm it in the microwave or in a saucepan on the stove, and check the temperature with an instant-read thermometer.

TIP: If your dough does not form a ball during the first few minutes of kneading, do one of two things: if the dough looks dry and crumbly, add 1 tablespoon water at 1-minute intervals until the dough forms a ball; if the dough looks wet, add 1 tablespoon doppio zero flour at 1-minute intervals until the dough forms a ball.

Makes one flatbread to serve 8
Adapted from source: The Artisan Bread Machine by Judith Fertig