Rosemary Focaccia..

This is amazing. I could quite easily eat the entire pan. I mean unbelievable.. My friend and I spent a day cooking together (making freezer meals for our families) and we whipped up a batch of this while making the pot pies, shells, chili, spaghetti sauce, chicken casserole, etc etc. The house smelled heavenly!

1 1/8 cup warm water
1 envelope yeast – (2 1/4 tsp equals one envelope)

3 cup bread flour
3 Tbs olive oil
1 1/2 tsp sugar
1 1/2 tsp salt

chopped fresh rosemary
fresh cracked black pepper
sea salt (if desired)

Dissolve yeast in warm water for about 5 minutes in large mixing bowl of stand mixer fitted with paddle. Mix in other ingredients. Knead/mix until dough is elastic and non sticky.

Place in bowl and cover. Let rise for an hour or two in warm place.

Spread on greased cookie sheet (typically 11×17). Allow to rise again.

stretch the dough.

Preheat oven to 400.

rosemary focaccia

Make dimples in the dough with round end of wooden cooking utensil. Top with olive oil, fresh rosemary (we used fresh from my garden), fresh ground black pepper and fresh grated salt (if desired).

Bake at 400 for approximately 15 minutes.

Cut and enjoy warm from the oven!