Quick Focaccia

Category: Bread

Date: 08-29-2009

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Quick Focaccia

3/4 C warm water (105-115)
1/4 oz package (2 1/2 t) fast-acting yeast
1/2 t sugar
2 c all-purpose flour
1 t table salt
1 T freshly grated Parmesan
2 t chopped fresh rosemary leaves
coarse salt to taste

Lightly grease a baking pan, 13 x 9 x 2.

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 kneed dough 5 minutes, or until smooth and
elastic, and shape into a ball.   Invert bowl over dough and let dough rest 10 minutes.

On lightly floured surface roll out dough into a 13 x 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 F.

Sprinkle dough with Parmesan, rosemary, coarse salt, and pepper to taste.  
Press indentations about 1/4 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 foccacia in pan on a rack.  Makes four 6 x 4-inch servings

Note:  Each serving 242 calories and 1 gram fat.

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