From King Arthur Flour
Mixed in the bread machine and baked in the oven, I use this dough for everything. A large round loaf, crusty rolls, focaccia, etc. The small amount of yeast and long rise really improve the flavor.
1 tsp active dry yeast
1 tsp sugar
1 c warm water
13 oz bread flour (approx 2.5 c)
1.5 tsp kosher salt
Process on the dough cycle of your bread machine, then leave in the pan to rise for 6-8 hours.
Shaping:
You’ll have enough dough to make eight rolls, eight chewy, substantial breadsticks, one italian-style loaf or baguette, one round loaf, or a 12″ focaccia. For focaccia drizzle with olive oil, then sprinkle with a black pepper, kosher salt, and some fresh chopped rosemary.
Preheat the oven to 450F 30-60 minutes before baking. I prefer baking on a stone which requires a longer preheat.
Baking:
Bake the bread for 15 to 20 minutes, misting the inside of the oven with cold water three or four times during the first five to eight minutes of baking. Remove the bread from the oven when it’s golden brown, and cool it on a wire rack or bring it to the table and eat it immediately.