Difficulty: Easy - for beginners
Dietary guidance: v n
200ml/7fl oz Water
75ml/3 fl oz Olive oil plus extra for brushing
450g/16 oz Very Strong White bread Flour
2.5tsp Fast Acting/Instant Yeast
Extras for topping experiment with any of these(optional):
Sea Salt & Fresh Rosemary or Basil leaves (my favourite is sea salt & basil)
Dried Oregano & Thyme
Chopped Garlic cloves
Parmessan cheese or Hard grated Italian cheese & parma ham
Chopped sundried tomatoes
1)Pour Water and oil into bread maker bucket
2)Add salt, sugar then flour
3)Add Yeast & select dough programme.
4)Once complete turn dough onto floured surface and knead until smooth.
5)roll into a 24cm/9.5inch circle and place on oiled baking sheet/tray.
6)Cover with a teatowel in a warm place until double in size.
7)Using fingertips, dimple dough to give focaccia appearance, at this point place chiosen topping into holes at random. Brush with oil.
8)Bake in preheated oven at 200 degrees cent./400 farenheit/gas mark 6 for 25-30 mins.
(Recipe from The Breadmaker Bible by Karen Saunders with my additions to the extra toppings)