This is an authentic focaccia bread recipe that comes from a fantastic cookbook by Judith Fertig called The Artisan Bread Machine: 250 Recipes for Breads, Rolls, Flatbreads and Pizzas.

If you can't find the flour called for use all-purpose flour instead. It may not turn out exactly the same, but it will still be amazingly good.

Prep time: 1 hour, 20 minutes

Cook time: 30 minutes

Dough:
1 teaspoon (5 mL) fine kosher salt or sea salt
3/4 cup (175 mL) lukewarm water (see tip, at left)
2 1/2 cups (625 mL) doppio zero flour
1 1/4 teaspoons (6 mL) instant or bread machine yeast

Topping:
1 tablespoon (15 mL) water
1 tablespoon (15 mL) olive oil
1/2 teaspoon (2 mL) fine kosher salt or sea salt
1 tablespoon (15 mL) fresh rosemary leaves

Directions:
Dough:
Add salt and water to the bread pan. Spoon flour on top of liquid. Add yeast.

Select the Dough cycle and press Start.

When the cycle is finished, transfer dough to the prepared pan. Using your hands, spread dough to fit the pan. Press the surface of the dough with your fingertip or knuckle to make random dimples. Preheat oven to 350°F (180°C).

Topping:
In a small bowl, combine water, oil and salt. Brush this mixture over the dough. Sprinkle with the rosemary. Let rise while the oven is preheating.

Bake the focaccia bread for 27 to 30 minutes or until the top of the dough is golden brown and an instant-read thermometer inserted in the center of the loaf registers 190°F (90°C).

Let the bread cool in pan on a wire rack for 10 to 20 minutes, then cut into 8 pieces and serve.

• Ideally, the water should be between 86°F and 95°F (30°C and 35°C), the temperature range in which yeast is most active. Warm it in the microwave or in a saucepan on the stove, and check the temperature with an instant-read thermometer.
• If your dough does not form a ball during the first few minutes of kneading, do one of two things: if the dough looks dry and crumbly, add 1 tablespoon (15 mL) water at 1-minute intervals until the dough forms a ball; if the dough looks wet, add 1 tablespoon (15 mL) doppio zero flour at 1-minute intervals until the dough forms a ball.

Makes 1 flat bread, to serve 8.