Rosemary Focaccia

Dough:
¾ c. warm water
2 T olive oil
2 c. bread flour
1 T sugar
1 tsp salt
1 T active dry yeast

Topping:
2-3 T olive oil
Dried rosemary
Coarse salt

Place dough ingredients in the order listed above, in bread machine pan. Set on dough cycle, 1.5 lb loaf. Run entire dough cycle in bread machine.

Spray cookie sheet with Pam. Remove dough to cookie sheet, let rest for 10 minutes. Meanwhile, heat oven to “warm” or about 170 degrees. After 10 minutes, pat dough into a circle about 12 inches in diameter. Drizzle with 2-3 T olive oil, and spread with fingers or pastry brush until completely covered on top and on sides down to the cookie sheet. Cover loosely with plastic wrap and place in oven. Turn off the oven. Let rise for 30 minutes – should be almost doubled.

Remove from oven. Preheat oven to 400 degrees. Remove plastic and make depressions about 1 inch apart all over the dough with your fingertips. Sprinkle with rosemary and coarse salt (I use kosher salt). Bake 15-18 minutes until golden brown.