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Source: Stop and Smell the Rosemary

Fresh Herb Focaccia
A delicious Italian bread!
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Serves: Yields 1 round loaf, 8 wedges
Prep Time: 20 minutes
Cook Time: 20 to 25 minutes
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1 teaspoon quick-rise yeast
2/3 cup water, warm
2 cups all-purpose flour
1/4 cup semolina flour
1 teaspoon coarse salt
2 tablespoons fresh rosemary, minced
1/3 plus 1 cup plus tablespoon olive oil

Combine yeast and water in a small bowl. Set aside. Combine flour, semolina flour, salt, and rosemary in a large bowl. Add 1/3 cup olive oil and yeast mixture . Knead dough about 10 minutes on a floured surface, adding more flour if necessary, until no longer sticky. Put dough in a large bowl. Let rise until doubled in size, about 1 1/2 hours. (If you have a bread machine, add ingredients according to your machine's instructions on "dough" mode.) Roll out on a floured surface to a 12-inch diameter. Cover and let rise 30 minutes.
Preheat oven to 375 degrees. Place dough on pizza stone or greased baking sheet. Brush with remaining 1 tablespoon olive oil. Bake 20 to 25 minutes, or until golden brown, misting oven with water 2 or 3 times during first 10 minutes of baking. Cool completely on a wire rack. Remove and cut into 8 wedges. Serve warm. May be made in advance and reheated.

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