Rosemary Focaccia

Italian Bread Recipes

2 c. all-purpose flour 1 pkg. quick-rise yeast (1 Tbsp.) 2 tsp. minced fresh or 1/2 tsp. crushed dried rosemary 2 tsp. salt 1 tsp. sugar 3/4 cc warm (120 to 130°F) water 1 Tbsp. olive oil 2 Tbsp. fresh grated Parmesan cheese Salt and pepper to taste For dipping Really good olive oil Aged balsamic vinegar

A traditional Italian raised flatbread; a little like pizza without the toppings. In a large bowl, combine the first 5 ingredients: flour, yeast, rosemary, salt, and sugar. Stir in water. Turn out onto a floured board; knead until smooth and elastic (about 5-6 minutes). Cover and let rest for 10-15 mins. Press dough into a 13x9x2 rectangular baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. With greased fingertips, make indentations (like light pokeholes) 1/4 inch deep over surface of the dough. Brush with oil; sprinkle with cheese, salt and pepper. Bake at 400°F for 15-20 minutes or until golden brown. Cool for 5 mins., cut into squares. Serve warm with a shallow dishes of olive oil and aged balsamic vinegar. Dip and enjoy!!! -Diana

Submitted by Diana Bogue
Contributed on: Friday June 1st, 2007 and modified on Tuesday March 4th, 2008