Bread Machine Rosemary Focaccia

Bread Machine Rosemary Focaccia

Print Recipe

Yield

1 (12-inch) focaccia

Difficulty

Easy

Prep Time

0:10

Bake Time

18 to 22 minutes

Bread Machine Time

About 2 hours

Rise Time

30 minutes

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Ingredients

1 cup + 3 tablespoons water
1 tablespoon extra virgin olive oil
1 teaspoon salt
2 teaspoons chopped fresh rosemary
3 cups bread flour
1-1/2 teaspoons Fleischmann's^® Bread Machine Yeast
Topping
3 tablespoons extra virgin olive oil
1 tablespoon fresh rosemary
Coarse salt

Directions

Add water, oil, salt, rosemary, flour and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.
When cycle is complete, remove dough from machine to a lightly floured surface. Cover; let rest 5 minutes. If necessary, knead in enough flour to make dough easy to handle.
Form dough into smooth ball. Roll to 12-inch round; place on 12-inch pizza pan that has been lightly greased with olive oil. Poke dough randomly with fingertips to form dimples. Brush top with olive oil; sprinkle with rosemary and salt to taste. Let rise uncovered in warm, draft-free place until almost doubled in size, about 30 minutes.
Bake at 425^°F for 18 to 22 minutes or until done. Serve with olive oil and freshly ground coarse black pepper, if desired, for dipping.

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