Makes 1 (12-inch) focaccia
water 1 cup + 3 tablespoons
olive oil 1 tablespoon
salt 1 teaspoon
bread flour 3 cups
Fleischmann's® 1-1/2 teaspoons
Bread Machine Yeast
chopped fresh rosemary 2 teaspoons
3 tablespoons olive oil
2 tablespoons fresh rosemary
Add water, oil, salt, flour, yeast, and rosemary to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.
When cycle is complete, remove dough from machine to a lightly floured surface. Cover; let rest 5 minutes. If necessary, knead in enough flour to make dough easy to handle.
Form dough into smooth ball. Roll to 12-inch round; place on 12-inch pizza pan that has been lightly greased with olive oil. Poke dough randomly with fingertips to form dimples. Brush top with olive oil; sprinkle with rosemary and salt to taste. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 minutes.
Bake at 425oF for 20 to 25 minutes or until done. Serve with olive oil and freshly ground coarse black pepper, if desired.
Serving size: 1 slice; 1 / 12 of recipe
Serving weight: 2.2 ounces
Calories 170; Total fat 5 g; Saturated fat 0.5 g; Cholesterol 0 mg; Sodium 200 mg; Carbohydrates 25 g; Dietary fiber less than 1 g; Sugars 1 g; Protein 4 g