Herbed Focaccia Bread

1 cup water
1/4 cup olive oil
1 tsp. salt
1 tbsp. sugar
2 tsp. (total) mixed herbs (rosemary, oregano, basil)
3 cups flour
1 scant tbsp. yeast

Additional olive oil & herbs, kosher salt for toppings

Use bread machine dough cycle per machine instructions.

After the cycle is finished, shape dough into a flat, rough circle on an oiled (pam) baking sheet (may sprinkle baking sheet with cornmeal). Lightly coat top of focaccia with olive oil. Push your fingertips into the top, creating craters. Sprinkle top with kosher salt & additional herbs. Cover with clean/dry dish towel & let rise 30-40 minutes.

Place in 375 degree oven and bake for 20 to 25 minutes. Keep a close eye on this, every oven is different. Cool on a large wire
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Grilled Panini Bread with Assorted Fillings

1 tsp Surebake yeast
1/2 tsp sugar
3 1/4 cup high grade flour
1 1/4 cup lukewarm water
1 1/2 tsp salt
3 tbsp olive oil

Place ingredients into breadmaker pan in order listed.

Program to dough cycle.

Once cycle has finished, divide dough into six pieces.

Knead dough into balls on a lightly floured surface, then roll out into ovals about the thickness of a pizza base.

Repeat with the rest of the dough then place the panini onto a floured surface, cover with a clean tea towel and leave to rise for an hour.

Preheat oven and oven tray to 400F (200C).

Bake panini for about 7 minutes or until puffed but not brown.

To Grill Panini:

Cut panini in half lengthwise keeping an edge attached like a book.

Fill with a mixture of your favourite cheese, pickle and salad ingredients (try not to use more than four ingredients).

Heat your sandwich Grill and toast your panini until golden brown.