Ingredients (for BB-CEC20, makes 5 focaccias):
- 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
- Olives to taste
- 1/4 onion, thinly sliced, salted with 1/4 tsp. salt and drained
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.
Slice the focaccia horizontally and sandwich with tuna or egg salad for a delicious lunch sandwich.