Ingredients (for 2-lb. breadmaker, makes 5 focaccias):

Dough:

• 1 cup (240mL) water
• 2-1/4 cups (288g) bread flour
• 1 cup (130g) all purpose flour
• 1 Tbsp. (11.6g) sugar
• 1-1/4 tsp. (7g) salt
• 2 Tbsp. (26g) olive oil
• 1-1/2 tsp. (4.2g) active dry yeast

Topping:

• Olives to taste
• 1/4 onion, thinly sliced, salted with 1/4 tsp. salt and drained

Ingredients (for 1-lb. breadmaker, makes 3 focaccias):

Dough:

• 2/3 cup (160mL) water
• 1-1/2 cups (192g) bread flour
• 1/2 cup (75g) all purpose flour
• 1/2 Tbsp. (5.8g) sugar
• 1 tsp. (5.6g) salt
• 1 Tbsp. (13g) olive oil
• 1 tsp. (2.8g) active dry yeast

Topping:

• Olives to taste
• 1/8 onion, thinly sliced, salted with 1/8 tsp. salt and drained

This recipe was developed for the Home Bakery Virtuoso® Breadmaker (BB-PAC20), Home Bakery Supreme® Breadmaker (BBCC-X20/BB-CEC20) and the Home Bakery Mini Breadmaker (BB-HAC10). Adjustments may be required for making this bread in other models of the Home Bakery.

Following the instruction manual, prepare the dough using the ingredients listed.

When the DOUGH course completes, remove the dough and divide into 5 for the 2-lb. breadmaker, or into 3 for the 1-lb. breadmaker, and shape into a ball. Cover with a damp cloth and let rest for 20 minutes.

Place the dough on a parchment paper and roll out to a 6-inch circle. Slide the parchment paper onto a baking sheet, and allow to rest at room temperature for 15 minutes.

Make a few indentations with your finger, brush with olive oil and top with olives or sliced onions.

Bake in an oven preheated to 430-465°F for 15 minutes.

Focaccia Sandwich:

Slice the focaccia horizontally and sandwich with tuna or egg salad for a delicious lunch sandwich.