Rosemary Focaccia Italian Flatbread Recipe

How to make it

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• In a large mixing bowl, mix yeast into warm water, then mix in flour and salt. Blend with a spoon just until the dough pulls away from the sides of the bowl. Cover, allowing the dough to rise, for approximately one hour and 15 minutes. Try not to jiggle the bowl excessively.
• Brush a baking pan liberally with olive oil. Pour the dough onto the pan, then gently brush the surface of the bread with olive oil. With your fingers, pull small holes throughout the dough.
• Strip some rosemary by simply sliding your hand down the herb in the opposite direction. Chop the rosemary to a coarse consistency and sprinkle over dough along with salt and pepper. Bake in a 350-degree oven for 15 to 17 minutes. When serving, try sprinkling with the rosemary flowers, which are edible.
• Dipping Sauce:
• Pour the olive oil into a several serving/dipping dishes and grate the black pepper into the oil. Dip hunks of fresh bread into the oil and pepper and swoon!
• Variations:
• Tomato & Basil: Instead of the rosemary, use 10 cherry tomatoes and 6 large fresh basil leaves. Space the tomato halves across the surface of the focaccia, then sprinkle the shredded basil leaves. Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt.
• Sage: Instead of the rosemary, you might add 2-3 tablespoons of fresh chopped sage to the dough with some Fresh Parmesan on top.
• Vegetable: Other alternatives are sliced olives, thinly sliced zucchini or thinly sliced onions.
• Cheese: Such cheeses as grated Parmesan, Mozzarella, or Fontina are also good.
• from hgtv.com - www.baking911.com
• Mel's note: The dough can be made in the breadmaker on the dough cycle. The dough will be very wet. For best flavor, butter a deep dish and put the dough in the bowl. Cover and put in the refrigerator overnight and bake the next day. The long, slow rise in the fridge does wonders for the flavor.