Rosemary Focaccia

6.00 c all purpose flour

3.00 tb sugar

2.00 pk fleischmann`s active dry or

1 rapidrise yeast

2.00 ts salt

1.50 c water

0.50 c milk

2.00 tb butter or margarine

In a large bowl, combine 2-1/2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120 to 130-degrees f - I use a candy thermometer to check the temp). Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl : With spoon, stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. : Place kneaded dough in greased bowl, turning to grease top. Cover; let rise in a warm, drfat free place until doubled in size, about 30 to 60 minutes (with RapidRise Yeast, cover kneaded dough and let rise on floured surface 10 minutes). : Grease 2-15 x 10-inch pans. Divide dough in half. Roll each half of dough to rectangle and press evenly into pan. Cover; let rise in warm, draft-free place until slightly risen, about 20 to 40 minutes. With handle of wooden spoon, make indentations in dough at 1-1/2 inch intervals. Brush each dough with 1-1/2 tablespoons of

olive oil. Sprinkle lightly with salt (I highly recommend a coarse salt, like sea salt). Sprinkle each loaf with 2 teaspoons dried rosemary leaves (I used the drier leaves from my rosemary plant) and 2 tablespoons grated parmesan cheese. Bake at 400-degrees for 15

minutes or until done. Let cool on a wire rack. Cut into sqaures to serve.

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