Rosemary Focaccia Bread

I've made the same focaccia bread recipe since, well, I got my bread machine as a wedding gift some 9 years ago!  It's a recipe from "Bread Machine Baking" by Lora Brody and Millie Apter

Ingredients:
2 1/2 tsp yeast
3 c. unbleached white flour (recommended King Arthur's)**
1/2 c. cornmeal
2 tsp salt
1/3 c. olive oil
1 1/3 c. water
2 T. fresh rosemary leaves or 1 T. dried rosemary leaves

2 tsp. coarse salt
1/4 c. olive oil

Directions:
1. Combine all ingredients except for the coarse salt and  1/4 c. olive oil into the bread machine and program for Dough. 
2. Sprinkle baking sheet with cornmeal
3. Pat dough into 1" thick disk
4. Cover with twel and allow to rise for 30 minutes or until double in height and puffy
5. Preheat oven to 425
6. Poke dimples over surface of dough using your finger.  Brush with olive oil and sprinkle with salt
7. Bake at 425 for 10 minutes
8. Reduce heat to 350 and bake another 12-15 minutes until gold brown

** You don't have to use bread flour.  Check the nutrition label and you want to see at least 13g or more of protein per cup.


So what do you do once you've made focaccia bread?  You can eat it as is, of course.  Or make one of my favorite easy sandwiches...

Roasted Pepper & Mozzarella Focaccia Sandwich

Directions:
1. Slice focaccia bread through horizontally
2. Put a layer of pesto on the bottom of the bread
3. Put a layer of roasted pepper
4. Put a layer of sliced fresh mozzarella
5. Top with the top of the bread
6. Slice into rectangles, and they make the perfect finger food!