Recipe(tried): Rosemary Focaccia (Repost)

Hi BG!

This recipe was originally posted by Theresa and it is a dead ringer for the bread they serve at Macaroni Grill. Since it makes 2 loaves, I put granulated garlic with parsley on one loaf when I add rosemary to the top at the end. This way the non-garlic lovers (hard to believe there are actually such people - LOL!) can enjoy it too. Its so easy to make, my daughter and I make it all the time for dinner. Hope you like it!

Happy New Year!!
Julie

Ingredients:

1 T. Dry Yeast
1 T. Sugar
1 Cup warm water (105 - 115 degrees)
2 1/2 Cup white flour
1 t. salt
2 T fresh rosemary, chopped
1 T. canola oil, peanut oil or olive oil
nonstick cooking spray
2 T. butter

Place yeast, sugar and water in large bowl or food processor and allow mixture
to become bubbly. Mix in 2 cups of flour and the salt. Add one tablespoon of
the fresh chopped rosemary. Knead for about 10 minutes by hand or in food
processor about 30 seconds until smooth and elastic. add flour if necessary.
Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm
place for one hour until doubled.

Punch down dough and divide in half. Let dough rest about 5 - 10 minutes.
Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2
small rounded oval loaves. Melt margarine or butter. Brush over the top of
the loaves. Sprinkle remaining 1 Tabelspoon of rosemary over the loaves and
press lightly into the surface. Let loaves rise again until doubled, about 45
minutes.

Preheat oven to 450 degrees F. Lightly sprinkle course salt over the loaves.
Bake for 20 - 25 minutes, until lightly browned.This makes 2 loaves.