A delightful homemade focaccia bread infused with garlic and herbs, perfect for any meal.
Add the warm water, olive oil, bread flour, salt, dried basil, and yeast into the bread machine in the order recommended by the manufacturer.
Ensure the water is warm but not hot to activate the yeast properly.
Select the dough cycle on the bread machine and let it run until complete.
Check the dough consistency after a few minutes; it should form a smooth ball.
Transfer the dough to a lightly floured surface, cover with a towel, and let it rest for 10 minutes.
Resting allows the gluten to relax, making it easier to shape.
Grease a 13x9 inch baking pan and sprinkle it with cornmeal.
Cornmeal prevents sticking and adds a nice texture to the crust.
Press the dough evenly into the prepared pan.
Use your fingertips to gently stretch the dough to fit the pan.
Drizzle olive oil over the dough and sprinkle with minced garlic, fresh basil, grated parmesan, and coarse salt.
Distribute the toppings evenly for consistent flavor.
Cover the pan with a towel and let the dough rise in a warm place until doubled in size, about 30-40 minutes.
A warm, draft-free area is ideal for rising.
Poke deep holes into the risen dough using your fingers, spacing them about 1 inch apart.
The dimples help the toppings adhere and create the characteristic focaccia texture.
Bake the focaccia in a preheated oven at 400°F on the lower rack for 20-25 minutes, or until golden brown.
Rotate the pan halfway through baking for even browning.
Remove the focaccia from the pan and let it cool slightly before serving warm.
Serve with olive oil and balsamic vinegar for dipping.
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