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Rosemary Focaccia Bread using dough from bread machine
- 1 cup water, warm
- 3 tablespoons olive oil
- 3 cups All-Purpose Flour
- 2 teaspoons salt
- 2 teaspoons Italian seasoning
- 2 teaspoons instant yeast or active dry yeast
- olive oil
- coarse salt
- Olives, sliced (optional)
- fresh rosemary leaves, chopped
Place all of the ingredients into the pan of the bread machine. Select the dough setting and press start.
When dough is finished, remove from the machine. Roll it out or press into a lightly oiled rectangular pan. If you prefer, divide the dough, form into a disk and place in an oiled pan or cast iron skillet.
Using your fingertips or the end of a wooden spoon, make indentations in the dough, about an inch apart. Cover the pan(s) loosely with a towel or plastic wrap and let rise for about an hour or until puffy.
Lightly brush the top of the focaccia with olive oil; sprinkle with salt and rosemary leaves.
Preheat oven to 400°F.
Bake for 25 minutes or until lightly browned.
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