Instructions: Use bread machine the produces 1 1/2 or larger loaf. Lightly spoon flour into measuring cup; level off. Measure remaining ingredients carefully, adding all bread ingredients. Follow manufacturers directions for placing ingredients in bread machine pan.

Select Dough/Manual cycle. Do not use delay cycle. Follow manufacturers directions for starting machine.

Remove dough from pan with lightly floured hands; place on lightly floured surface. Knead dough 5 times. Cover; let rest 10 minutes. In small bowl, combine 1 tablespoon olive oil and garlic; mix well. Set aside.

Grease large cookie sheet or 12" pizza pan.; Place dough on greased cookie sheet; press or roll to form 10-inch round. cover loosely with plastic wrap and cloth towel. Let rise in warm place for 25-35 minutes or until doubled in size.

Heat oven to 400 F. With finders or handle of wooden spoon, pike holes 1 inch apart in dough. Brush with oil-garlic mixture. Sprinkle with basil and cheese.

Bake at 400 F. for 15-20 minutes or until golden brown. Cool 5 minutes before serving.

Tip: To prevent the sun-dried tomatoes from completely breaking up in the machine, add them at the fruits/nuts signal.

Note: Focaccia is best served the day it is baked. Tightly wrap any leftover bread in aluminum foil and freeze it. For fresh-baked flavor, thaw the focaccia, and just before serving it, loosen the foil and reheat the bread until it is warm and crisp.

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