CRUSTY MUSTARD FOCACCIA
(bread machine dough cycle)

2/3 cup water
1 tablespoon olive or vegetable oil
2 tablespoons spicy mustard
2 1/4 cups Gold Medal Better for Bread flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons bread machine or quick active dry yeast
3 tablespoons olive or vegetable oil
Coarse salt, if desired

Measure carefully, placing all ingredients except 3 tablespoons oil and the coarse salt in bread machine pan in the order listed.

Select Dough cycle. Do not use Delay cycle.

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.

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.

Heat oven to 400 degrees F.

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. Serve warm, or cool on wire rack.

Makes 1 focaccia
Source: Manual for Betty Crocker Bread Machine Model BCF1690 (makes 1 1/2 & 2 lb loaves)