Focaccia

Submitted by Kimberly Felix
From Betty Crocker's Best Bread Machine Cookbook

Makes 1 focaccia, 8 servings

3/4 cup water
2 T olive or vegetable oil
2 cups bread flour
1 T sugar
1 t salt
1 1/2 t bread machine or quick active dry yeast
3 T olive or vegetable oil
2-3 T chopped fresh rosemary leaves
Coarse salt, if desired

Measure carefully, placing all ingredients EXCEPT 3 T oil, rosemary and coarse salt in the bread machine pan. Select dough/manual cycle. Do not use delay cycles.

Remove dough from pan using lightly floured hands. Cover let rest on lightly floured surface 10 minutes.

Grease large cookie sheet. Roll or pat dough into 12-inch circle on cookie sheet. Cover and let rise in a warm place about 30 minutes or until almost double.

Heat oven to 400. Make depressions in the dough at 1 inch intervals with fingertips. Drizzle with 3 T oil. Sprinkle with rosemary and coarse slat. Bake 15 to 18 minutes or until golden brown. Serve warm, or cool on wire rack.