rosemary focaccia

How To Make rosemary focaccia

• 1

  Combine yeast and warm water and let stand for 5 minutes.
• 2

  Combine yeast mixture, 1 1/2 cups flour and 1/4 teaspoon salt in a large mixing bowl; beat at medium speed until well blended.
• 3

  Sprinkle remaining 1/4 cup flour over work surface. Turn dough onto surface and knead until smooth and elastic.
• 4

  Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts until doubled in bluk. (about 1 hour)
• 5

  Punch down. Pat dough into an 8 inch circle, about 1/4 inch thick on a parchment lined baking sheet.
• 6

  Poke holes in dough at 1 inch intervals with the handle of a wooden spoon.
• 7

  Sprinkle dough with remaining 1/2 teaspoon salt and rosemary.
• 8

  Drizzle evenly with olive oil and sprinkle with pepper.
• 9

  Bake at 450 for 15 minutes or until golden. Cut focaccia into 8 wedges.
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