ROSEMARY GARLIC FOCACCIA

Steps:

• Prepare the dough: - Gently warm oil in a small pan, add rosemary and garlic; cook slightly DO NOT burn garlic! - Remove from heat and let sit while you do the next steps - In mixer bowl combine yeast, sugar, 1/3 of the flour - Add very warm water (approx. 110F/40C) and stir just until combined - If using a mixer increase speed slightly (2 setting) and add remaining flour, salt, and cooled oil mixture. Mix until a dough forms - If using a mixer change to dough hook and increase speed to #4 until dough is soft, smooth, and slightly sticky about 3 to 4 minutes (if dough is sticking to the bottom of the bowl add flour 1 tbsp at a time) - Let dough sit for 10 minutes - Generously grease 13'x9' baking pan including sides and lightly sprinkle salt on bottom - Transfer dough to baking pan and gently ease dough to all four sides as much as possible. If it doesn't reach don't worry, it will after rising - Let rise in a warm, draft-free place for 1 to 1 1/2 hours or until doubled in bulk (I like to put in it the microwave with a cup of hot water. Works like a dream every time!) After rising prepare the topping: - Place oven rack in the middle position and preheat oven to 425F (220C) Use your baking stone now if you have one. - Gently warm oil; add garlic and rosemary sprig - Cook stirring until garlic is tender but not browned - Use your fingertips to gently make shallow indentations all over dough - Brush with the garlic-rosemary infused oil letting it pool in the indentations - Sprinkle lightly with salt - Bake for 20-25 minutes or until focaccia is golden and reaches an internal temperature of 200F (100C) - Using a large spatula (or two) slip focaccia off pan and onto rack to cool - Serve warm or at room temperature