Bill's Focaccia Bread

Bread-machine focaccia that lets the machine handle the mixing and rising while you set up the topping bar. The dough comes out airy and stretchy enough to spread thin onto pans, then gets brushed with olive oil and sprinkled with the classic Italian toppings: olives, rosemary, basil, garlic, and either feta or Parmesan.

High heat is what makes focaccia work. The oven needs to be fully preheated so the bread blisters quickly, the bottom crisps in the olive oil, and the cheese melts before the dough dries out. Ten minutes is enough.

The bread machine layering order in this recipe matters more than it looks. Wet ingredients first, dry second, yeast last on top of the flour. Letting the yeast meet salt or hot water too early kills the rise before it starts.

Kitchen Tips

• Use room-temperature water, not hot. Hot water in a bread machine can shock the yeast
• Press the dough out gently with oiled fingertips and dimple the surface for that classic focaccia texture
• Use coarse salt on top, not fine. Coarse salt holds its crunch and looks the part
• Slide the focaccia onto a hot pizza stone or preheated sheet pan for the crispiest bottom

Variations

• Top with sun-dried tomatoes, capers, and torn fresh basil for a Mediterranean spread
• Caramelize sliced onions with thyme and use as the only topping for a sweet, savory finish
• For a sweet riff, brush with olive oil and scatter halved red grapes with rosemary and a dusting of sugar