Homemade Focaccia Bread

I don't have a picture of this one but can tell you that it is one of our favorite breads in the summer. It makes the best veggie sandwiches with grilled egg plant, roasted red bell peppers and maybe a slice of provolone cheese and some pesto or Good Italian dressing. Den also like it just to dip in EVOO (extra virgin olive oil) and Parmesan cheese with a bit of cracked pepper. This recipe came from Allrecipes.com in 2008

Yes, you read it right, it only has one rising period.

Ingredients:
3 1/2 C. all purpose flour
1 tsp. sugar
1 tsp. salt
1 tbsp. active dry yeast
1 C. water
2 tbsp. EVOO
1 egg, slightly beaten
3 tbsps. additional of EVOO
1 tsp. crushed dried rosemary (I like to use fresh from you herb pot for this better than the dried)

Directions:
Combine 1 C. flour, sugar, salt and yeast. Mix well.
Heat water and 2 tbsp. of EVOO until just warm and add to the yeast mixture along with the egg.
Blend with and electric mixer at low speed until moistened.
Beat for 2 additional minutes
Stir in 1 3/4 C. flour while beating, until the dough pulls away from the sides of the bowl. (I like to use my kitchenaid stand mixer for this. For one thing it has splash guards and I can switch to the dough hook as the dough stiffen up. Make life a bit easier.)
Turn the dough on to a lightly floured surface and kneed in the remaining 3/4 C. flour.
Cover the dough with the bowl and let it rest for 5 mins..
Place the dough on a greased baking sheet. Roll out into a 12 inch circle Cover with greased plastic wrap and tea towel in a warm place for 30 minutes.

(Here I will tell you that dough is like a baby, it doesn't like it too warm or two cool. Betty gave me this tip and it works well. I turn my oven on to the lowest setting for just a wee bit of time. Don't let it get to the 170F or what ever, you just let it get warm and then you turn it off and leave the light bulb burning. Set you dough in the oven to raise. Works like a champ)

Uncover the dough and poke holes in it with the handle of wooden spoon at 1 inch intervals. (You can use your fingers, if you like.)
Drizzle the remaining 3 tbsp. of EVOO over the dough and sprinkle with the crushed rosemary. (If you are me and want to use fresh, just chop the leaves a bit to release the flavorful oils.

Bake at 400F for 17-27 minutes, depending on how crusty you like. As with all yeast breads, remove from the baking sheet or pan and cool on a rack.

This also makes good pizza dough.