Rosemary Focaccia

Directions

In a large bowl, combine 2½ cups flour, sugar, undissolved yeast, and salt.

Heat water, milk, and butter until very warm (120 to 130-degrees f - I use a candy thermometer to check the temp).

Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add ½ cup flour; beat 2 minutes at high speed, scraping bowl.

With spoon, stir in enough remaining flour to make a soft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.

Place kneaded dough in greased bowl, turning to grease top.

Cover; let rise in a warm, drfat free place until doubled in size, about 30 to 60 minutes (with RapidRise Yeast, cover kneaded dough and let rise on floured surface 10 minutes).

Grease 2 to 15 x 10-inch pans.

Divide dough in half.

Roll each half of dough to rectangle and press evenly into pan.

Cover; let rise in warm, draft-free place until slightly risen, about 20 to 40 minutes.

With handle of wooden spoon, make indentations in dough at 1½ inch intervals.

Brush each dough with 1½ tablespoons of olive oil.

Sprinkle lightly with salt (I highly recommend a coarse salt, like sea salt).

Sprinkle each loaf with 2 teaspoons dried rosemary leaves (I used the drier leaves from my rosemary plant) and 2 tablespoons grated parmesan cheese.

Bake at 400-degrees for 15 minutes or until done.

Let cool on a wire rack.

Cut into sqaures to serve.