Garlic and Rosemary Focaccia (Julia Child)
Recipe By :Julia Child
Source: Julia and Jacques Cooking at Home"
Yield: 1 loaf

1 package active dry yeast
1 1/2 cups warm water
1 teaspoon salt
3 cups all-purpose flour
2 1/2 teaspoons olive oil
cornmeal

Topping
3/4 teaspoon Kosher salt
2 cloves garlic -- thinly sliced
1 tablespoon rosemary

Put the yeast in a measuring cup and pour 1/4 cup warm water over it. Let proof 10 minutes.

Pour yeast into the bowl of a food processor. Add remaining water, salt and 2 1/2 cups of the flour. Process 2 minutes. Add 1/2 cup flour and blend again until flour is absorbed. Dough will be more moist than usual bread dough.

Scrape dough out onto a lightly floured surface and knead very lightly just until dough pulls together, about 12 times. Place in a large greased bowl, turning to coat, cover with plastic wrap and let rise until doubled in bulk, about 1 hour.

Preheat oven to 425 degrees and generously sprinkle cornmeal over center of baking sheet.

Turn dough out onto a lightly floured work surface and shape into an oval or round loaf, using your hands. It will be sticky and resistant, so when you have it partially shaped brush on remaining olive oil and transfer to baking sheet. Continue to stretch and pat out dough until you have a 10 inch round or an 8 X 12 inch rectangle.

Sprinkle salt over top and insert slivers of garlic all over top of dough, pushing them all the way into dough and pinching dough over them so they are covered. Sprinkle on rosemary and let dough rest 15 minutes. Bake 25 minutes, remove and serve warm.