Rosemary Focaccia

----- Now You're Cooking! v4.59 [Meal-Master Export Format]

Title: Rosemary Focaccia
Categories:
Yield: 2 loaves

6.00 c all purpose flour
3.00 tb sugar
2.00 pk fleischmann's active dry or
1 rapidrise yeast
2.00 ts salt
1.50 c water
0.50 c milk
2.00 tb butter or margarine

In a large bowl, combine 2-1/2 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 1/2 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 2-15 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
1-1/2 inch intervals. Brush each dough with 1-1/2 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.

-----