Herb Focaccia

Directions

Grease cookie sheet.

In large bowl, combine 1 cup flour, sugar, salt and yeast; mix well.

In small saucepan, heat water and oil until very warm (120* to 130*F).

Add warm liquid and egg to flour mixture.

Blend at low speed until moistened; beat 2 minutes at medium spread.

By hand, stir in an additional 1 ¾ cup flour until dough pulls away from sides of bowl.

On floured surface, knead in ¾ cup flour until dough is smooth and elastic, about 5 minutes.

Cover with large bowl; let rest 5 minutes.

Place dough on greased cookie sheet.

Roll or press to 12-in circle.

Cover loosely with greased plastic wrap and cloth towel.

Let rise in warm place (80* to 85*F) until light and doubled in size, about 30 minutes.

Heat over to 400*F.

Uncover dough.

With fingers or handle of wooden spoon, poke holes in dough at 1 inch intervals.

Drizzle 3 to 4 tablespoons olive oil over top of dough.

Sprinkle evenly with rosemary.

Bake at 400*F for 17 to 27 minutes or until golden brown.

Immediately remove form cookie sheet; cool on wire rack.