Aroma-rooma Focaccia

Total Time: 1 hr 21 mins Preparation Time: 1 hr Cook Time: 21 mins

Ingredients

• 2/3 cup filtered water
• 2 cups flour
• 2 teaspoons powdered sugar
• 1 teaspoon kosher salt
• 1 teaspoon red-star active dry yeast
• 2 teaspoons extra virgin olive oil
• kosher salt
• extra virgin olive oil
• 2 roma tomatoes, halved & sliced 1/4 inch thick
• 1 cup mushroom, sliced 1/4 inch thick
• fresh cracked ground black pepper

Recipe

• 1 following your bread-machine method using the dough setting.
• 2 combine the first 6 ingredients- start machine.
• 3 keep an eye on the dough- and when it has doubled in size take out of bread machine (mine doubled early).
• 4 place dough on a lightly floured bread board and flatten the firm yet elastic and not sticky dough with hand to punch down.
• 5 preheat oven to 400 degrees.
• 6 let dough rest a moment while lightly oiling a cookie sheet lined with parchment paper or silpat and seasoning the tomatoes with the olive oil and salt.
• 7 season the mushrooms with a tiny bit of olive oil.
• 8 roll dough out to a rectangle and layer half with one half of the mushrooms.
• 9 fold other dough half over- press out with fingertips and repeat with the rest of the mushrooms.
• 10 shape dough with fingertips by punching and jabbing motion to produce a very dimpled rectangle shaped bread.
• 11 transfer dough to prep'd baking sheet.
• 12 spray or'drizzle-spread'[to taste] the dough lightly with olive oil.
• 13 top with seasoned tomatoes and pepper to taste.
• 14 let dough rise 15 minutes.
• 15 bake at 400 degrees for about 18- 24 minutes.