Bread Machine Focaccia with Roasted Vegetables

1 1/2 cups bread flour
1/2 cup semolina
3/4 cups water
5 teaspoons olive oil
1 teaspoon bread-machine yeast OR rapid-rising yeast
1 teaspoon dried marjoram
1/2 teaspoon salt
Roasted Vegetable Toppings
Cornmeal

Into bread-machine pan, add flour, semolina, water, 2 teaspoons oil, the
yeast, marjoram and salt in the order suggested by manufacturer. Select
dough cycle. About 15 to 45 minutes before dough cycle is finished
(depending on choice of topping), heat oven to 400 degrees F. Prepare and
roast any one of the Roasted Vegetable Toppings below. After preparing
topping, leave oven on. Brush 2 teaspoons olive oil on baking sheet; dust
lightly with cornmeal. Remove dough from machine to a lightly floured
surface and shape into a 12 inch round or 44 inch rounds. (If dough is
sticky, knead in additional bread flour to make dough easier to handle.)
Place dough rounds on baking sheet. Brush top of dough with remaining 1
teaspoon oil and cover with Roasted Vegetable Topping of your choice. Bake
15 to 22 minutes until focaccia is golden. Serve immediately.

Roasted Eggplant, Tomato and Mozzarella Topping:
Cut 1 small (about 1 pound) eggplant into 1/4 inch thick slices. Place in
a single layer on oiled baking sheet and season to taste with salt and
ground pepper. Roast 10 to 12 minutes or until tender. Remove to bowl and
toss eggplant with 2 plum tomatoes, chopped, 1/2 cup cubed mozzarella
cheese, 1 clove garlic, finely chopped and 1/2 teaspoon dried oregano
leaves.

Roasted Pepper, Zucchini and Olive Topping:
Place 1 sweet red pepper directly on oven rack; roast 20 minutes or until
skin blackens and blisters, turning occasionally. Place pepper in brown
paper bag; set aside 15 minutes to cool. Meanwhile, cut 2 medium-size
zucchini into 2 by 1/4 inch sticks, place zucchini sticks in a single
layer on oiled baking sheet and season to taste with salt and ground black
pepper. Roast 10 to 12 minutes or until just tender. In bowl toss pepper
strips with zucchini, 1/3 cup sliced pitted oil cured or brine cured ripe
olives and 1 teaspoon balsamic vinegar.

Roasted Beet, Goat Cheese and Chive Topping:
To partially cook beets in 1 quart microwave-safe bowl, place 3 small
(about 1/2 pounds) beets and 1/2 cup water. Microwave on high 5 minutes.
Drain beets and set aside to cool. Peel and coarsely chop beets. Combine
beets with 1 teaspoon olive oil and 1/4 teaspoon salt. Spread beets in a
single layer on baking sheet and roast 15 to 20 minutes or until tender.
Sprinkle 1 Tablespoon chopped fresh chives over beets and toss to mix.
Arrange vegetable mixture on focaccia and top with 1/4 pound goat cheese,
crumbled.

Source: Country Living Magazine

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