Rosemary Focaccia Bread

Kristina Pendleton

Stir together. Allow to get bubbly:
1 Tbl. Yeast
1 Tbl. Sugar
1 C. Warm water

Stir into yeast mixture:
1 tsp. Salt
1 Tbl. Butter
2 C. Flour

Then add:
2 Tbl. Fresh chopped Rosemary

Knead 19 min. adding additional flour as needed. Oil bowl. Let rise til doubled (1 hour) covered with a towel. Punch down and divide in half. Shape into 2 round loaves and place on sprayed shortening cookie sheet. Butter tops of dough and sprinkle on crushed sea salt and minced rosemary. Cover again with towel and let rise til doubled (45 min. - 1 hour).
Bake at 375 for 15-20 min. til golden brown. Cool on rack.