Roasted Garlic and Herbed Mushroom Focaccia Bites

1.Place all dough ingredients into the breadmaker pan in the order recommended by the manufacturer, typically liquids first followed by dry ingredients.

2.Select the 'Dough' setting on your breadmaker and start the cycle, which usually takes about 90 minutes to knead and rise.

3.Once the cycle is complete, transfer the dough to a lightly oiled 9x13 inch baking pan and gently stretch it to fit the corners.

4.Cover the pan with a clean kitchen towel and let the dough rise in a warm, draft-free spot for 30 minutes until puffy.

5.Preheat your oven to 200°C.

6.Use your fingertips to press deep dimples all over the surface of the dough.

7.Drizzle the 2 tablespoons of olive oil over the dough, ensuring it pools in the dimples.

8.Evenly scatter the sliced mushrooms, whole garlic cloves, and fresh thyme leaves over the top, pressing them slightly into the dough.

9.Sprinkle the surface with the flaky sea salt.

10.Bake for 20 to 25 minutes or until the focaccia is golden brown and the garlic cloves are soft and fragrant.

11.Remove from the oven, allow to cool slightly on a wire rack, and cut into bite-sized squares before serving.