Focaccia

Title: Focaccia

Categories: Breads, Italian

Yield: 2 Loaves

2 c Tepid water

2 pk Rapid-rise yeast

5 1/2 c Flour

1/2 c Olive oil

4 T Olive oil

Rosemary leaves

Chopped garlic

Coarse salt

Combine water and yeast. Set aside to bubble up and foam. Place flour

in a pot large enough to hold dough that will double in size. When

yeast has foamed, gently add olive oil. Pour over flour, mix and knead until dough forms. Cover and set aside. When double in size

9about 2 1/2 hours

Preheat oven to 375 degrees. Cut dough in half. Flour a board and roll dough out onto two baking sheets. Brush with oilive oil,

sprinkle rosemary leaves, chopped garlic, and coarse salt over top.

375 degrees for 30 minutes.

MMMMM