FOCACCIA 
An Italian flatbread brushed with olive oil and flavored with grated Parmesan cheese, garlic salt and rosemary. Bake on a jellyroll pan or a cookie sheet. Cut into squares for serving.
| INGREDIENTS |
8½ ounces (1 cup + 1 Tbsp.) | WATER, 95°F/35°C |
3 cups | ALL PURPOSE or BREAD FLOUR |
2 tablespoons | DRY MILK |
3½ tablespoons | SUGAR |
1 teaspoon | SALT |
3 tablespoons | BUTTER or MARGARINE |
2 teaspoons | ACTIVE DRY YEAST |
1½ teaspoons | BREAD MACHINE/FAST RISE YEAST |
2 tablespoons | OLIVE OIL |
2 tablespoons | GRATED PARMESAN CHEESE |
2 teaspoons | ROSEMARY LEAVES |
1 teaspoon, or to taste | GARLIC SALT |
BREAD SELECT SETTING TO USE: Dough 1.Add lukewarm water to pan.
2.Add flour, dry milk, sugar and salt to pan. Tap pan to settle ingredients, then level ingredients, pushing some of the mixture into corners. Place butter into corners of pan.
3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4.Program for DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan from bread maker. Place dough onto floured surface. Let rest 15 minutes.
5.Knead dough about 1 minute. Roll dough into a rectangle to fit jelly roll pan or large cookie sheet, about 15 x 10 inches. Place on greased pan and press dough evenly into pan forming an edge. Cover and let rise in warm,
6.Bake in preheated 400°F oven for 15 minutes or until nicely browned. Cool slightly and cut into squares for serving. Serve warm.
TRADITIONAL FRENCH BREAD 
Shape dough into a traditional shaped loaf and bake in your own oven. Makes 1 large loaf.
| INGREDIENTS |
10½ ounces (1¼ cup + 1 Tbsp.) | WATER 95°F/35°C |
3½ cups | ALL PURPOSE or BREAD FLOUR |
1½ teaspoons | SUGAR |
1¼ teaspoons | SALT |
1 tablespoon | BUTTER or MARGARINE |
2 teaspoons | ACTIVE DRY YEAST |
1½ teaspoons | BREAD MACHINE/FAST RISE YEAST |
1 teaspoon | EGG WHITE, slightly beaten |
1teaspoon | WATER |
| POPPY or SESAME SEED for garnish |
47
