Ingredients

Scale

For the dough:

2 cups bread flour
3/4 cup white whole wheat flour
1 Tablespoon yeast
2 Tablespoons olive oil
1 teaspoon honey
1 teaspoon salt
1 teaspoon Italian seasoning
1/2 cup shredded Asiago cheese
3/4 – 1 cup water (enough to make a nice ball of dough)

For the top:

2 Tablespoons olive oil
1 Tablespoon water
1/4 teaspoon Italian seasoning
1/4 teaspoon granulated garlic
Coarse sea salt
Cherry tomatoes, sliced in half

Instructions

Put the dough ingredients in the bread machine, set it on the dough setting and start. After a couple minutes, check the dough … is it starting to pull together into dough? If not, add just a bit of water and check again in a minute. I used about 1 cup of water.
While the dough is rising, in a small bowl, mix the olive oil, water, Italian seasoning and garlic. Set aside.
When the dough is done, spray a large pan with cooking spray. I used my jelly roll pan, which I think is about the right size to get a perfect-sized focaccia. I also preheated my oven to 170 F and then turned it off to make a nice warm “rising” area for my bread.
Push and stretch the dough out onto the pan, then sprinkle with sea salt, cover with a clean kitchen towel and let sit in a warm place for 30 minutes. Uncover and poke holes all over the bread with your finger … then drizzle the olive oil mixture over top and add the cherry tomatoes. Cover again and let it set for another 20 minutes.
Preheat the ovent to 390 F. Bake the focaccia for 20 – 25 minutes or until the top is a lovely golden brown.

Notes

Cook time includes rising time, but not bread machine time (since bread machine cycle times vary).

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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