Bread Machine Stuffed Rosemary Focaccia - cooking recipe

Ingredients

DOUGH
1 tablespoon yeast
3 cups white bread flour
1 1/2 teaspoons salt
1 teaspoon black pepper, coarsely ground
1 teaspoon dried rosemary or 1 tablespoon fresh rosemary leaf
1/4 cup olive oil
1 1/4 cups water
TO FINISH THE FOCACCIA
1/2 cup sun-dried tomato packed in oil, drained and cut into 1/2-inch pieces
1/3 cup oil-cured black olive, pitted and cut in half
4 ounces cream cheese or 4 ounces goat cheese
2 tablespoons oil, from the tomatoes
coarse salt

Preparation

Place all the ingredients in the machine in the order according to the manufacturer's instructions and program for \"manual\" or \"dough\", and press \"start\". Add just enough extra water, if necessary, to make a soft, slightly tacky dough. At the end of the final knead, remove the dough from the machine to a lightly floured work space.
Knead the dough several times, adding just enough flour to keep it from sticking to the surface.
Cover it with a clean cloth while you prepare the filling.
TO FINISH THE FOCACCIA.
Spray a 9- or 10-inch springform pan with nonstick vegetable spray or coat it lightly with vegetable oil.
Cut the dough in half and stretch or roll one half in a circle large enough to fit the 9- or 10-inch bottom of the springform pan, and place it in the bottom of the prepared pan.
Sprinkle the tomatoes, the olives, and pinches of the cream cheese (or crumbles of the goat cheese) over the dough, leaving a 1-inch border of dough around the circumference. Moisten the outer edge of the dough with water.
Roll the remaining dough out to the same size as the first one and place it over the filling. Pinch the edges of the two doughs together to seal.
Using the tip of a knife, carve three 1/2-inch vent strips in the top layer of dough.
Cover the pan with plastic wrap and set it in warm place to rise for 30 minutes, or until doubled in bulk.
Preheat the oven to 475\u00b0F with the rack positioned in the middle of the oven.
Before placing the pan in the oven, using your fingertips, make indentations in the top of the dough. Drizzle on the tomato oil and sprinkle with the salt.
Bake for 20 to 25 minutes, or until the top is golden brown.
Release the springform sides and allow the focaccia to cool for 10 minutes before cutting.
Serve hot or at room temperature.