Rosemary Focaccia Bread

1. 1

   In a large mixing bowl, combine flour, yeast, 1 tablespoon rosemary and 1 1/2 teaspoons salt.

2. 2

   With a wooden spoon, stir in water and 3 tablespoons olive oil; beat mixture vigorously for 5 minutes.

3. 3

   Cover bowl with a clean towel and let dough rise in a warm place, away from drafts, until doubled in size (about 40 minutes).

4. 4

   Turn dough onto a floured surface and gently knead for one minute.

5. 5

   Lightly oil two large baking sheets (I use baking stones).

6. 6

   Divide dough in half, placing one half on each baking sheet.

7. 7

   Press or roll out each to a 10-inch round.

8. 8

   Cover rounds with clean towels and let rise until doubled in size (about 30 minutes).

9. 9

   Preheat oven to 400u00b0F.

10. 10

    With finger tips, make indentions all over surface of focaccia and brush each round with 1/2 tablespoon remaining olive oil.

11. 11

    Sprinkle rounds with remaining rosemary and sea salt.

12. 12

    Bake 15 minutes or until golden.

13. 13

    Cut in wedges and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.