FOCACCIA BREAD WITH SUN-DRIED TOMATOES

1 1/4 cups water
3 Tbsp. olive oil
2 tsp. chopped garlic
1/3 cup corn meal
3 cups white flour
1 tsp. salt
2 tsp. yeast
1/2 cup chopped sun-dried tomatoes
1/3 cup Parmesan cheese

Place all ingredients except tomatoes and cheese in machine; program
for basic bread and press start.

When the beeper sounds, or during the last 5 minutes of the final knead cycle, add tomatoes and cheese.

If you wish to make it like the Italian focaccia:
Sprinkle a cookie sheet with corn meal. After the tomatoes and cheese are added, remove dough from machine and shape on cookie sheet like a thick-crust pizza.

Preheat oven to 425 degrees. When the oven is hot, brush bread with olive oil and sprinkle with coarse salt.

Bake 15-20 minutes, until top is golden brown. Test center for doneness before removing from oven.

Slice and serve hot or at room temperature.

Source: Bread Machie Baking Perfect Every Time by Lora Brody