Rosemary Focaccia Bread

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Nothing is better than smelling fresh rosemary and fresh baking bread! This has been a favorite of mine for several years now. Prep-time includes rising time.

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Steps

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

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With a wooden spoon , stir in water and 3 tablespoons olive oil.

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Beat mixture vigorously for 5 minutes.

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

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

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Lightly oil two large baking sheets.

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

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

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Cover rounds with clean towels and let rise until doubled in size.

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Preheat oven to 400f.

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With finger.

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Sprinkle rounds with remaining rosemary and sea salt.

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Bake 15 minutes or until golden.

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Cut in wedges and serve warm.

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Ingredients

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bread flour, fast rising yeast, fresh rosemary, salt, warm water, olive oil, kosher salt