INGREDIENTS

INSTRUCTIONS

Combine the yeast and warm water in a bowl, add 3 tablespoons olive
oil to the water and let soak for 5 minutes. Mix the flour, 1
tablespoon salt and half the rosemary together in a bowl. Using a woo
den spoon, pour the water yeast mixture into the flour and stir
together to form a well mixed dough. Scrap the dough out onto a
floured work surface and begin to work the dough with the heel of  your
hands, pulling and folding the dough as you push and pull.  Work the
dough for 10 minutes, put the dough into a lightly oiled  bowl and then
let rise at room temperature for 1 1/2 hours. Lightly  oil a cookie
sheet pan, spread the dough out in the pan and pull the  dough evenly
into the corners. Let the dough rise again for 1 hour  more. Poke the
surface of the dough with the tip of a your finger and  drizzle the
remaining olive oil over the surface of the do ugh,  sprinkle with the
coarse salt and remaining rosemary and bake at 450  degrees for 20
minutes. Check the bottom of the focaccia to ensure it  is not burning
and bake an additional 5 minutes.  Recipe by: Michael Lomonaco  Posted
to MC-Recipe Digest V1 #505 by "Master Harper Gaellon"
<gaellon@inch.com> on Mar 8, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 276
Calories From Fat: 85
Total Fat: 9.7g
Cholesterol: 0mg
Sodium: 1224.3mg
Potassium: 114.7mg
Carbohydrates: 40.7g
Fiber: 2.1g
Sugar: <1g
Protein: 6.1g