Low Iodine Bread Machine Focaccia

Total time2 hr 10 min

Prep time15 min

Cook time25 min

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Ingredients

8 servings

1 cup warm water (105–110°f / 40–43°c)
2 tbsp olive oil, plus more for the pan and topping
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp sugar
1 tsp salt
3 cups all-purpose flour
2 ¼ tsp active dry yeast (1 standard packet)

For the topping

3 tbsp olive oil, for topping
½ tsp flaky sea salt, for topping
Chef's tip
Fine salt won't give the same crunchy finish - use a smaller pinch and sprinkle just before serving.
1 tsp fresh rosemary, roughly chopped (optional)

Instructions

1
Add the ingredients to the bread machine pan in the order recommended by your machine's manufacturer — typically liquids first. Add the water, 2 tbsp olive oil, sugar, and salt, then the flour, then make a small well in the center of the flour and add the yeast. Select the Dough cycle and start the machine.
2
When the Dough cycle finishes (typically 1 hour 30 minutes, including kneading and first rise), the dough should be smooth, slightly tacky, and roughly doubled in size.

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