Herbed Onion Focaccia

I found this recipe in my recent Taste of Home magazine. Its sounds so good and uses a bread machine. It is described that it is best served warmed and the next day makes the best toast you've ever had! Time does not include time for the bread machine cycle. This makes a 1 1/2 lb loaf.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  cup water (70 to 80 degrees)
• 1⁄3 cup onion, finely chopped
• 1  tablespoon sugar
• 1 1⁄2 teaspoons salt
• 1  teaspoon parmesan cheese, grated
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dill weed
• 1⁄2 teaspoon pepper
• 3  cups flour, all purpose
• 2  teaspoons active dry yeast
• 1  tablespoon olive oil
• 1⁄2 teaspoon parmesan cheese, grated
• 1⁄2 teaspoon dried parsley flakes
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper

Directions

1. In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed).
2. When cycle is complete, turn dough onto a greased baking sheet and punch down (dough will be sticky). With lightly oiled hands, pat dough into a 9 inch circle. Brush with oil; sprinkle with Parmesan cheese, parsley, salt and pepper. Cover and let rise in a warm place until doubled, about 45 minutes.
3. Bake at 400 degrees for 18-20 minutes or until golden brown. Cut into wedges; serve warm.