Fill your bread machine according to manufacturer’s directions. With my Zojirushi machine it’s liquids first and dry ingredients second, but manufacturers vary. I typically put the water, 2 Tablespoons olive oil, salt and garlic in first. Then top with flour and 2 Tablespoons Italian seasoning. Make a small well in the center of the flour and put the yeast in the well.

Keep the salt and yeast separate as the salt could kill the yeast and keep it from doing its job.

Turn off the preheat setting on the bread machine, set the machine to Dough and press start. This dough process will take about an hour and a half. When the machine beeps, take the dough out and press into an oiled standard sized half sheet pan, 18” X 13”.

Press to the sides of the baking sheet, its not any fancy shaping, a little irregular shape just gives the focaccia some character. Gently dimple the dough with your knuckles creating wells for the extra olive oil to pool in, about every other inch or so. Brush with 2-4 more tablespoons of olive oil and sprinkle with kosher salt to taste.  Crack some fresh black pepper and add additional Italian seasoning to taste.

Cover the tray with plastic wrap and preheat oven to 400 degrees. You don’t need to preheat before this as you will want the focaccia to rest for about 15-20 minutes before putting it in the oven.

Take plastic wrap off of the focaccia dough and place in oven for 20-25 minutes or until golden. Remove from oven.

Optional, brush with additional olive oil if the focaccia seems a little dry and sprinkle with additional kosher salt to taste.