Focaccia #1

1 water; lukewarm

1/4 olive oil

2 ts minced garlic

2 tb fresh basil; or

-rosemary,chop, -- or 2 tsp. dried 1 ts sugar

1/2 ts salt

4 c bread flour

1 1/2 ts active dry yeast; or rapid

I adapted from one of Donna Rathmell German's cookbooks (Flatbreads from around the world). The origional recipe only called for 3 cups flour. It seems also to be a lot of oil, but it produces a large loaf and quite a savory crust. You will notice it's a ABM recipe. Add ingredients according to manufacturer's directions for your machine. Process on the Dough cycle (or process on normal cycle and remove after the first rise, about 1 hour). Punch down and shape into a 9- or 10-inch round. Place in a deep dish pizza pan or on a baking sheet, cover

and let rise in a warm, draft-free location for 30 to 40 minutes. After dough has risen, brush it all over with olive oil, spread with finely slivered onion and/or garlic and more herbs. Press some of the onion/garlic slivers into the dough to form small identations. Bake in a preheated 400 degree oven for 25 to 30 minutes.

>From: "Brian D. Ross"