Rosemary Focaccia
Ingredients
2 tablespoons rosemary leaves crushed or chopped finely
1¼ cups boiling water
1 tablespoon instant yeast
2½ cups bread flour
½ cup whole wheat flour
1 teaspoon sugar
1 teaspoon salt
1 tablespoon olive oil
½ cup green olives
1 teaspoon coarse or kosher salt
2 tablespoons olive oil
Directions
Pour the boiling water over the rosemary leaves in a bowl. Let the water cool to a temperature comfortable on the inside of the wrist.
Meanwhile in a 1½ pound bread machine, mix the yeast, flours, sugar, salt, and olive oil according to the bread machine instructions.
When the water and rosemary leaves have cooled, add them to the bread machine as well. Set the bread machine to manual white bread and start.
After the second kneading, remove the dough from the machine, divide into 2 balls, and mix in the olives.
Oil a large baking sheet with olive oil. Stretch and pat the dough on the baking sheet to roughly form 2 12x6 inch squares. Cover the sheet and let the dough rise for about 45 minutes or until doubled.
Preheat the oven to 375°. Make indentations with your fingertips about every 2 inches, dimpling the dough all over. Sprinkle coarse salt and olive oil over the top.
Bake for about 25 minutes, or until golden. Serve warm.