Focaccia

Theresa, I've never seen it in a loaf shape (but you know restaurants - and people too -- we'll change anything to what we want and call it what we want!)

All the focaccia recipes I've found (in books, on the internet - there are a lot of Italian sites with recipes too -; from newspapers, friends, etc.) the focaccia is either round or square/rectangular. Most recipes say that it is similar to pizza dough except for the topping (which can really be varied). You pat it rather flat ... and after it rises - make indentations, evenly spaced, with your fingers (or something similar) - then add the toppings, etc. I've had some that is only about 1" high and others about 2-inches. Those are great split and then filled with things like pesto, provolone, rare roast beef, etc.

You could probably get the 'taste' by making it completely in the bread machine .... you'd have to decide what type of 'topping' you wanted - and add some before the last rise - and then maybe, a bit later brush some oil on top an sprinkle with rosemary, garlic, etc. After all, I recently read a recipe for pizza bread somewhere on the net - that had the cheese, pizza sauce, and (I think) topping all mixed in with the dough. I didn't copy it and forget where it was.

If you have access to Lora Brody's bread machine book - pizza something something - (I just loaned mine to my daughter-in-law) - it's Brody's 3rd bread machine book and this has pizza, foccacia, flat braads, etc. She has several very good recipes in it. Maybe your library has it.

If you try it completely in your machine - let us know how it turns out. I guess I like using my dough/manual cycle and then baking on the heated stone ... love THAT crust!