This recipe was created to accompany Mozzarella, Arugula and Marinated Tomatoes on Focaccia .

　　

Ingredients

Makes four 6- by 4- inch servings

　　3/4 cup warm water (105°-115°F.)

　　a 1/4-ounce package (2 1/2 teaspoons) fast-acting yeast

　　1/2 teaspoon sugar

　　2 cups all-purpose flour

　　1 teaspoon table salt

　　1 tablespoon freshly grated Parmesan

　　2 teaspoons chopped fresh rosemary leaves

　　coarse salt to taste

　　

Step 1

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

　　

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

　　

Step 3

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.

　　

Step 4

Preheat oven to 400°F.

　　

Step 5

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 focaccia in pan on a rack.

　　

Nutrition Per Serving

Each serving about 242 calories and 1 gram fat (4% of calories from fat)

　　#### Nutritional analysis provided by Gourmet