Recipe: Focaccia Bread (Italian flat bread, bread machine dough cycle)

FOCACCIA BREAD (ITALIAN FLAT BREAD)

"This flat crust bread is great served warm and broken into pieces to eat. It's a great accompaniment to soups, salads and barbecue meals. This ideal picnic bread can be split in half horizontally for sandwiches."

All Sizes, All Models of Bread Makers

1 package Red Star Active Dry Yeast or Quick-Rise Yeast
3 cups bread flour
1 tablespoon sugar
1 teaspoon salt
1 cup warm water (80 degrees F)
1 tablespoon oil
Toppings (listed below)

Place ingredients into bread machine pan in the order suggested by your machine's manual. Select the "MANUAL" or "DOUGH" setting.

After the machine has completed the cycle, remove the dough and divide into 2 balls. Place balls of dough on lightly greased cookie sheet. Flatten each to a 10-inch circle. With table knife, cut a circle in dough about 1-inch from edge, cutting almost through to cookie sheet (don't remove the outer circle of dough). Prick center circle all over with a fork.

Spread selected topping(s) over the pricked dough. Cover; let rise in warm place 20 to 30 minutes.

Bake at 375 degrees F for 25 to 30 minutes until golden brown. Remove from cookie sheet. Serve warm or cold.

SUGGESTED TOPPINGS:
- Sun-dried tomatoes (packed in oil or rehydrated dried)
- Egg glaze (1 egg beaten with 1 tablespoon water) brushed on and sprinkled with sesame seeds
- Thin slices of fresh onion
- Thin slices of green bell pepper
- Green and/or ripe olive slices
- Sauteed onion with dash of sugar and salt
- Drizzled with olive oil and sprinkled with Italian seasoning blend