Bread Machine Focaccia, Another Way (plus a little hand kneading)

This is, inarguably, the best focaccia I've ever eaten. Sometimes I use only one of the herbs and it's still fantastic.

2 1/4 teaspoons active dry yeast (1 package)
3 cups (up to 4 cups) bread flour
1 teaspoon salt
1 T sugar
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 T olive oil
1 1/2 cups water

Toppings: chopped (balsamic-soaked) kalamata olives, chopped sun-dried tomatoes, chopped fresh basil, 1-inch pieces of mozzarella cheese, grated parmesan and/or romano cheeses, caramelized onions, pesto, marinara sauce, tomato paste

Place all of the above ingredients in the bread machine. Select the dough cycle.

When the cycle is complete, take the dough out of the bread machine, and proceed with the following steps: On a lightly floured surface, gently knead the dough for about 10 minutes. You may need to add extra flour during this time.

Place the dough in a well-greased bowl, cover and leave to rise in a warm, draft-free place for about 1/2 an hour.

Knead the dough lightly (in the bowl) for about 1 minute.

On a lightly floured surface, roll the dough into a rectangular shape (about 8-inch by 12-inch)

Place on a well-greased baking sheet and leave to rise again, in a warm place, this time for about 1 hour, or until it has doubled in it's original size. Pour 1 tablespoon of olive oil over the top and smooth with your fingers.

Poke the dough with 2 fingers at intervals over the surface, and sprinkle liberally with rock salt or equal measurements of olive oil and basil pesto mixed together with grated Parmesan or Romano cheese, top with chopped up sun-dried tomatoes and sliced black olives.

Bake at 437 degrees F (225 degrees C) for about 15 minutes or until golden brown.

This focaccia makes great sandwiches, too. Slice horizontally and fill with deboned barbecued chicken meat (thighs), lettuce, thin-sliced red onions, tomatoes, avocado, drizzle ranch dressing (Newman's Own or Marie's) and sprinkle with Salad Supreme seasoning.