FOCACCIA (ITALIAN FLATBREAD)

Mati's favorite bread!

Ingredients:

2 ½ to 3 C. flour
1 T. rosemary leaves, dried and crushed
or 2 T. fresh rosemary, minced
2 tsp. salt
1 pkg. dry yeast
3 T. olive oil
1 C. hot water
Olive oil
fresh garlic cloves, sliced (opt.)
ground pepper and sea salt

Directions:

Mix 1 ½ C. flour, salt, rosemary and yeast in large bowl. Add 3 T. oil and hot water. Beat on low speed 30 seconds, then beat on medium speed 1 minute. Stir in enough remaining flour to make dough easy to handle. Knead 5-8 minutes. Place in greased bowl, turn dough greased side up. Cover and let rise in warm place about 1 hour or until double. Brush 12 inch pizza pan or large cookie sheet with oil. Press dough down into a 12 inch circle or rectangle. Make impressions into dough with knife, insert garlic slices (opt.). Sprinkle with salt and pepper if desired. Let rise about 30 minutes. Bake at 400 degrees for 20 to 25 minutes, or until golden. Brush with additional oil. Remove garlic slices.

Serve with a plate of Italian herbs, fresh cracked pepper and grated Parmesan covered in extra virgin olive oil (to dip the bread in.)

Variation: can use different herbs such as half rosemary and half thyme (or any Italian herbs you have on hand.) Can also add ½ C. grated Parmesan to dough.