Time: 2 hours 30 minutes
Complexity: easily
Servings: 8

Despite its complex texture and flavor, this crispy, salty, and perfectly moist bread is surprisingly easy to make. Simply add all the ingredients to the bread machine and wait for the dough cycle to complete. All that's left to do is roll out the dough, decorate with toppings, and bake. Toppings can range from herbs and tomatoes to grapes.

Ingredients:

Bread

• 1 and 1/4 cups warm water (about 25°C)
• 4 tablespoons extra-virgin olive oil
• 3.5 cups of bread flour
• 2 teaspoons of sugar
• 1.5 tsp coarse salt
• 1 packet (7 g) active dry yeast (2 ¼ tsp)

Brine and topping

• 3/4 teaspoon coarse salt
• 3 tablespoons of warm water
• Optional toppings: rosemary leaves, thyme leaves, cherry tomatoes, red grapes
• Sea salt flakes for sprinkling
• 3 tablespoons extra-virgin olive oil
• Special equipment: bread maker for baking weighing 900 g.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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yeast dough, bread flour, rosemary, cherry tomatoes

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Preparation:

Step 1
• Bread:
  
  Place the dough ingredients in the bread machine's baking pan in the following order: water, 2 tablespoons olive oil, flour, sugar, coarse salt, and yeast. Set the machine to make pizza dough and start the cycle (see Note).
Step 2
• Once the dough has risen and the cycle is complete (45–90 minutes depending on your bread machine), pour the remaining 2 tablespoons of olive oil into the bottom of a 15 x 10-inch (38 x 26 cm) baking pan. Use your hands to spread the oil evenly over the bottom and up the sides. Transfer the dough to the baking pan and smooth it out slightly with your hands.
Step 3
• Flip the dough over once and gently stretch it into an even layer (at this point, the dough may shrink back at the edges; let it rest for 10 minutes and then stretch it again, both from the center and at the edges, to achieve an even thickness). Use your fingertips to make indentations in the surface of the focaccia (do not pierce all the way through).
Step 4
• Brine and topping:
  
  Dissolve salt in water. Spray the surface of the focaccia, ensuring the brine reaches the crevices. Add toppings, if desired. Cover the dough loosely with plastic wrap lightly sprayed with cooking spray. Let the focaccia rise in a warm place for 45 minutes. Meanwhile, preheat the oven to 220°C.
Step 5
• Remove the plastic wrap from the dough and sprinkle with sea salt. Bake, rotating the pan halfway through, until the focaccia is deep golden brown on top and bottom, 30–35 minutes. Drizzle with olive oil and let rest for 5 minutes. Using a spatula, transfer the focaccia to a wire rack and let cool completely.
Step 6
• Note
  
  Settings, cycles, and cooking times may vary depending on your bread maker model. Always follow the manufacturer's instructions. This recipe was tested on a Cuisinart CBK-110 automatic bread maker.

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