Instructions: **Topping Combinations (use one or more of the following)

Prepared pesto sauce, sliced plum tomatoes and pine nuts - Sliced mushrooms, sliced red onion, grated Parmesan cheese and thinly sliced green onions
Crumbled feta cheese, walnut halves, chopped fresh basil leaves and sliced red bell pepper
Finely chopped garlic, sliced ripe olives, sliced red and green bell pepper and pecan halves

To make dough: In large bowl, combine 1 cup flour, undissolved yeast and salt. Stir water and 1 tablespoon olive oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. To shape: Divide dough into 6 equal pieces; flatten each to 5-inch circle. Place on greased baking sheets. With handle of wooden spoon, make indentations in dough at 1-inch intervals. Lightly brush tops with additional olive oil. Arrange desired topping ingredients over each, adding ingredients in order listed. Cover; let rise in warm, draft-free place until almost doubled in size, 20 to 30 minutes.

Bake at 425F for 15 to 18 minutes or until done, switching position of pans halfway through baking for even browning. Remove from pans; cool on wire racks.

Bread Machine Variation (all-size machines): Measure dough ingredients into bread machine pan as suggested by manufacturer; use 2 1/4 cups bread flour and 1 1/2 teaspoons FLEISCHMANNS Bread Machine Yeast. Process on dough/manual cycle. When complete, remove dough to floured surface; knead in additional flour to make dough easy to handle, if necessary. Shape and proceed as directed.

Makes 6 (6-inch) focaccias

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