A simpler version of my Herbed Focaccia Bread, this is a basic recipe. Semolina flour is used for making pasta – it is readily available in supermarkets. Change the toppings to compliment your menu.
Add to bread machine in this order:
1 cup water
¼ cup olive oil
1 teaspoon salt
2 cups white bread flour
½ cup semolina flour
1 Tablespoon sugar
2 ½ teaspoons yeast
Additional olive oil and toppings of your choice
(Kosher salt, herbs, chopped garlic or onions)
Use white/dough cycle. After cycle is finished, turn dough out onto a floured board. Let rest 10 minutes. Shape dough into a flat, rough circle-shape about 8-10 inches across. Place on an oiled baking sheet that has been sprinkled with cornmeal. Let rise 20 minutes in a warm place, uncovered, then gently brush top with olive oil. Push your fingertips into the top, creating deep craters. Sprinkle toppings of your choice over top of loaf. Let rise another 15 minutes. Bake 25-30 minutes at 375°. Serve warm.