Bread Machine Rosemary - Parmesan Foccacia

I admit to cheating when I bake bread.  I use a bread machine for the dough and can count on my Zojirushi to deliver a properly kneaded and risen dough.  However, I do firmly believe in baking the dough in a conventional oven.  You can argue the merits of dough kneaded by hand but I've never been able to find the consistent warm, draft free place for the dough to rise.  A bread machine takes care of that for the most part.  I had to figure one more rise for this foccacia in a well oiled bowl but I managed.

Foccacia dough is very wet and not easy to handle so use lightly oiled hands on a lightly floured surface.  Bake on a rimmed baking sheet or two cake rounds.  Enjoy it warm from the oven or freeze as this bread goes stale quickly due to the lack of fat in it.  A bit of effort and patience make this a special treat.

Set the bread machine to the dough course.  In the baking pan add in order:

1 1/2 cups water
3 tbls olive oil
4  1/2 cups all purpose flour
1 tsp Kosher salt
Make a small depression in the flour and add
2 1/4 tsp dry active yeast

1 tbls finely chopped rosemary and 1tsp minced fresh thyme
1 cup grated fresh Parmesan cheese

Press start.  Add the rosemary and thyme when the machine indicates to add any extras.  When the dough course has completed,  turn onto a lightly floured surface and knead for 2 mins.  Transfer the dough to a well oiled bowl.  Cover with plastic wrap and let rise until double in size about 45 mins. Turn the dough out onto an oiled rimmed baking sheet and gently press dough to the edges, flip the dough over and press to the edges.  Poke with a fork to pop in air bubbles.  Bake in a 425 degree oven for 25-30 minutes.  After 20 mins. sprinkle with the Parmesan.  Remove and brush with more olive oil and finish with a little sea salt if desired.