Re: Daily bread
You're not going to get proper focaccia out of the pan of a bread machine. That shape of loaf is not focaccia, nor will a proper focaccia recipe bake properly in a bread machine. It's a hydration & bakers percentage thingie. If you're using the machine to mix and proof the loaf, and then do the final form by hand & bake in a proper oven (preferably on a stone!), I apologize.
On the other hand, you can get a KitchenAid 600 Professional for under US$300, if you know where to look (factory refurb). I find that making dough with the mixer makes for less commotion in the home kitchen than a bread machine. The cleanup is easier, too, IMO, although this might be subjective.
I make pasta, dumpling and biscuit (scone) dough in an aging Cuisinart ... Gift from my MIL. Only things I use the silly contraption for ;-)