This is a very good focaccia recipe.
Pour 1 1/2 C. of water in the bowl of your mixer. Add 1 T. of rapid rise yeast, 2 tsp. sea salt, 3 T. diced fresh rosemary and 3 T. olive oil.
Dice additional rosemary for sprinkling on top.
Beat in 3 C. of flour until you have a nice ball of dough. Place it in a greased bowl, cover and let rise until doubled.
Risen dough. Split it into two pieces.
Brush a cookie sheet with olive oil.
Spread the dough out on the cookie sheet and let it rest for a bit. Preheat your oven to 425 degrees. Brush with olive oil and indent by pushing your fingers into the dough. Sprinkle with cracked sea salt.
Bake for 25-30 minutes until it starts to turn golden. Remove and cool on a rack.
I made one with just rosemary and sea salt.
For this one, I topped it with thinly sliced onions, green pepper, mushrooms and oven roasted tomatoes.
BTW...the butter I posted yesterday did not impress me taste wise right out of the churn but this morning we all agreed it is some of the best butter we have ever had.
58 minutes ago