Mustard Focaccia

This is another recipe from my Betty Crocker's Best Bread Machine Cookbook. I had actually made it the same day as the Cheeseburger Soup, and they went together very well.

Mustard Focaccia

2/3 c. water
1 T. olive oil
2 T. spicy mustard (I used 1 T. yellow, and 1 T. Grey Poupon)
2 1/4 c. flour
1 T. brown sugar
1 t. salt
1 pkt. quick active dry yeast
Topping: 3 T. olive oil, sprinkle of coarse salt

Add ingredients to your bread machine* in the order the manufacturer suggests. Set to "Dough" cycle, and let it do all the work! YAY!

Remove the dough from the pan, and knead 5 minutes on a floured surface. Cover and let rest 10 minutes.

Grease a large cookie sheet or baking pan of your choice, flop dough onto pan, and pat into a 12-inch circle. Cover with waxed paper and a kitchen towel, and allow to rise again for about 10-15 minutes.

Heat oven to 400˚.

Prick dough with a fork—or poke it with your fingertips to make little depressions—and brush with the 3 T of olive oil. This is important because I don't think I used enough oil on top.

Bake for 15 to 18 minutes or until browned to your liking. Serve warm.



*NOTE: Alternatively, you could mix this by hand: In a large mixing bowl, mix the yeast and water with 1 c. of flour, allow it to set while you blend the wet ingredients in one bowl and the dry ingredients in another bowl. Add the wet ingredients into the large mixing bowl; stir well. Add in the dry ingredients to form a dough. Allow it to rise, covered, in a warm place for about 45 minutes. Punch down and follow shaping and baking instructions.