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Focaccia (Italian Flatbread)

2 1/2 cup bread flour
1 tablespoon dried rosemary leaves
2 teaspoon salt
1/2 tablespoon yeast
3 tablespoon olive oil
1 c warm water

Mix 1 1/2 cups of the flour, the rosemary, salt, and yeast in a
large bowl thoroughly. Add 3 tablespoons oil and the water. Beat
on low speed 30 seconds, scraping bowl constantly. Beat on medium
speed 1 minute, scraping bowl frequently. Stir in enough remaining
flour to make dough easy to handle. Turn dough onto lightly floured
surface. Knead 5 to 8 minutes or until smooth and elastic. Place
in greased bowl, turn greased side up. Cover and let rise in warm
place about 1 hour or until double. (Dough is ready if indentation
remains when touched.) Punch down dough.

Brush 12-inch pizza pan or large cookie sheet with oil. Press dough
in pizza pan or flatten into 12" circle on cookie sheet. Make
depressions, with fingers about 2 inches apart, into dough. Brush
with oil, sprinkle with pepper. Let rise uncovered in warm place
30 minutes. Heat oven to 400 degrees. Bake 20 to 25 minutes or
until golden brown. Brush with additional oil. Serve warm.

*If using quick-acting yeast, omit first rise. After kneading,
cover dough and let rest 10 minutes. Press dough in pan and continue
as directed.

High altitude directions (3500 to 6500 feet): Rising times may be
slightly shorter.


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