Rosemary Focaccia

This is a FOCACCIA, therefore it will be dense; it will NOT rise and be soft as regular bread, but still makes for a nice sandwich if cut lenghtwise. You can tear it and dip the pieces in a mix of olive oil + red pepper. This recipe is from Suzanne Dunaway's "No Need to Kneed". I love its texture (dense) and taste. I sometimes use whole wheat flour together with the bread flour. If you are loooknig for a soft bread recipe, this is NOT it.

• Ready In: 15 mins
• Serves: 6-8
• Yields: 1 focaccia

Ingredients

• 2  cups warm water
• 2  teaspoons  yeast
• 4  cups bread flour
• 2  teaspoons salt
•  extra virgin olive oil
• 2  stalks fresh rosemary
•  kosher salt
•  pepper

Directions

1. In large mixing bowl mix yeast into warm water, then mix in flour and salt. Blend with spoon just until dough pulls away from sides of bowl.
2. Cover and allow to rise 1 hour 15 minutes. (Don't jiggle the bowl excessively.).
3. Brush a cookie/baking pan liberally with olive oil. Spread dough on pan and gently brush surface throughout with olive oil. With fingers make small holes throughout dough.
4. Strip some rosemary and chop it coarsely. Sprinkle it over dough, along with salt and pepper.
5. Bake in 350 F oven for 15-17 minutes. (If you have rosemary flowers available, sprinkle them on top of baked focaccia for a nice effect.).