Deep-Dish Focaccias

In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in 2 tbsp (25 mL) of the oil and salt. With spoon, stir in 3-1/2 cups (875 mL) of the flour until smooth. Gradually stir in enough of the remaining flour to form soft dough. Turn out onto floured surface; knead for 8 to 10 minutes or until smooth and elastic, dusting with as much of the remaining flour as necessary to prevent sticking. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place until doubled in bulk, about 1-1/2 hours.

Punch down dough; turn out onto floured surface. Divide in half. Flatten each half to 1/2-inch (1 cm) thickness; sprinkle 1 half with tomatoes. Sprinkle remaining half with pesto. Knead until evenly distributed. Knead into balls; flatten into 8-inch (20 cm) circles. Place each in greased 8-inch (1.2 L) round cake pan. Brush with some of the remaining oil. Cover with plastic wrap; let rise until doubled in bulk, about 1 hour.

Press finger into dough all over to create deep dimples. Bake in centre of 400°F (200°C) oven for about 40 minutes or until golden. Remove from pans; let cool on rack, brushing with remaining oil while cooling.

Additional information :

Bread Machine Deep-Dish Focaccias (dough only): Choose dough setting. Turn out and knead several times. Add flavourings, shape, let rise and bake as directed. (Dough from machine is very airy, elastic and more difficult to shape.)

Note: The order of ingredients going into the bread machine differs from the handmade method. See Bread Machine Fill-Up before trying recipe.

Bread Machine Fill-Up
The order of ingredients going into the bread machine differs from the handmade method. Generally, the machine should be filled as follows, unless, of course, the manufacturer's instructions say otherwise.

Into pan of 2-lb (1 kg) bread machine, add (in order) wet ingredients such as water, milk, buttermilk, oil, butter, egg, yogurt, honey and syrup. Then add any sugar and salt. Next add dry ingredients such as flour, bran, oats, seeds, cornmeal and millet. Sprinkle yeast over top, without letting yeast touch liquid. Choose appropriate setting.

Variation
Valentine Focaccia Buns: Omit pesto and tomatoes. Roll out dough to 1-inch (2.5 cm) thickness. Using 3-inch (8 cm) heart-shaped cookie cutter, cut out shapes, making indentation at top deeper so heart holds shape during rising and baking. Place on greased baking sheet; cover and let rise for 1 hour. Brush with 1 beaten egg; sprinkle with coarse salt to taste. Reduce baking time to 25 minutes. Omit brushing with oil while cooling.

Makes 12 buns.