This is one of the family's favorite. We serve this with any meal remotely Italian: lasagna, spaghetti, Italian meatloaf, any pasta, etc.
Add these ingredients in this order in your bread machine:
1 C warm water
3 T olive oil
1 1/2 t salt
3 C bread flour
2 t yeast
Set to dough cycle (which on most machines is an hour and a half). When done, sprinkle corn meal on a baking sheet (I use a rectangular stone). Turn oven to 400. Remove the dough and punch down. Let rest for 5 minutes on the baking sheet. Roll into a round shape, about 1/2 inch thick.
Mince 2-3 (or 4-5) cloves of garlic - use fresh! - on top and spread over dough. Sprinkle (about 1 1/2 t each) rosemary and coarse salt (I use kosher - DON'T use regular table salt, believe me it's not pretty if you do) and press all three into dough. Poke shallow indentations all over top of dough. Pour about 3 T olive oil over top, letting pool in the indentations. Sprinkle about 1 T Parmesan cheese over top. Bake until lightly browned, about 20 minutes.
Actually, I never measure the toppings, but these were the original measurements on my recipe. Enjoy!