FOCACCIA
(Italian Flatbread)

1 ¼ c. lukewarm water
1 T. dried rosemary crushed or
3 T fresh rosemary coarsely cut
1 pkg. dry yeast
1 T. sugar
1 T. olive oil
3 ½ to 4 c. all-purpose flour
2 tsp. Salt

Combine water and rosemary in a large mixing bowl. Add yeast
and sugar; stir to dissolve yeast. Allow mixture to rest for 
5 minutes. Add olive oil. Add salt and flour 1 cup at a time beating well.
Knead for 5 minutes adding a small amount of flour if necessary to 
form a firm, elastic dough. Place dough in a greased bowl. Cover and
Allow to rise until doubled, about 1 hour. Choose a pizza pan or jelly
roll pan approximately 11” x 17”; oil well with olive oil. Place dough 
onto pan, flatten and press dough to edge of pan. Allow to rise again 
about 35 to 40 minutes. Just before baking, dimple with fingertips,
leaving indentations. Drizzle with additional olive oil allowing it to
Pool in indentations. 

Sprinkle dough top with one or more of the following:
1 tsp. coarse salt
1 white onion, finely chopped
2 garlic cloves, finely chopped
Black olives, sliced thin
Red and/or green peppers, thinly sliced’
4 tsp. dried oregano, basil, rosemary or combination 

Bake in preheated oven at 425 degrees until crust is crisp and top is golden, 
20 to 25 minutes.