Focaccia bread is a type of flatbread that is believed to have originated in ancient Rome, with variations in ingredients, shapes, and toppings. The word focaccia comes from the Latin word "focus" which means "fireplace" in reference to the way the bread was traditionally cooked. The traditional focaccia is from Liguria, a region in northwest Italy, known as Focaccia Genovese, characterized by its soft and fluffy texture, and seasoned with olive oil and salt.
Standard dough proofing program runs for 1hour and 50 minutes, program is proofing approximately 1+ hour in warm environment.
Ideally 30 minutes before time is up, place pizza stone in to the oven and preheat oven to 230 celsius. Oven is set on pizza setting: bottom heat + fan. Make sure that your oven setup will allow you to place baking tray directly to the stone.