Recipe - Quick Focaccia

Three fourths cup Warm water; (105degrees to
115
; degrees)
1 Quarter ounce package; (2
One half teaspoons )
; fast acting yeast
One half teaspoon Sugar
2 cup Allpurpose flour
1 teaspoon Table salt
1 tablespoon Freshly grated Parmesan
2 teaspoon Chopped fresh rosemary
leaves
Coarse salt to taste

Lightly grease a baking pan, 13 by 9 by 2 inches.

In a bowl stir together water, yeast and sugar and let stand until foamy,
about 5 minutes. In a small bowl stir together flour and table salt and
gradually stir into yeast mixture until mixture forms a soft dough. On a
lightly floured work surface with floured hands knead dough 5 minutes, or
until smooth and elastic, and shape into a ball. Invert bowl over dough and
let rest 10 minutes.

On lightly floured surface roll out dough into a 13 by 9 inch rectangle and
transfer to baking pan, pressing into corners. Let dough rise, covered
loosely with plastic wrap, in a warm place 30 minutes, or until doubled in
bulk.

Preheat oven to 400 degrees.

Sprinkle dough with Parmesan, rosemary, coarse salt, and pepper to taste.
Press indentations about One fourth inch deep and 1 inch apart all over dough with
lightly oiled fingertips and bake focaccia in middle of oven 20 minutes, or
until golden. Cool focaccia in pan on a rack.

Yield: 4