Crusty Mustard Focaccia
2/3
cup water
1 tablespoon olive or vegetable oil
2 tablespoons spicy mustard
2¼ cups Gold Medal Better for Bread flour
1 tablespoon sugar
1 teaspoon salt
1½ teaspoons bread machine or quick active dry yeast
3 tablespoons olive or vegetable oil
Coarse salt, if desired
1. Measure carefully, placing all ingredients except 3 tablespoons oil and the
coarse salt in bread machine pan in the order listed.
2. Select Dough cycle. Do not use Delay cycle.
3. Remove dough from pan, using lightly floured hands. Knead 5 minutes on lightly
floured surface (if necessary, knead in enough flour to make dough easy to
handle). Cover and let rest 10 minutes.
4. Grease large cookie sheet. Roll or pat dough into 12-inch circle on cookie
sheet. Cover and let rise in warm place about 10 minutes or until almost double.
5. Heat oven to 400ºF. Prick dough with fork at 1-inch intervals, or make deep
depressions in dough with fingertips. Brush with 3 tablespoons oil. Sprinkle with
coarse salt. Bake 15 to 18 minutes or until golden brown. Place on wire rack.
Serve warm or cool. 1 focaccia; 8 servings.
24
