Herb Focaccia

 

3 1/2

cups all-purpose flour

1

teaspoon sugar

1

teaspoon salt

1

package fast-acting dry yeast

1

cup water

2

tablespoons vegetable oil

1

egg

3

to 4 tablespoons olive oil

1

teaspoon dried rosemary or basil leaves, crushed

• 1 In large bowl, mix 1 cup of the flour, the sugar, salt and yeast. In 1-quart saucepan, heat water and vegetable oil until very warm (120°F to 130°F). Add warm liquid and egg to flour mixture; beat with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. With spoon, stir in 1 3/4 cups of the flour until dough pulls cleanly away from side of bowl.
• 2 On floured work surface, knead in remaining 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Shape dough into ball; cover with large bowl. Let rest 5 minutes.
• 3 Grease cookie sheet with shortening or cooking spray. Place dough on cookie sheet. With rolling pin or hands, roll or press dough into 12-inch round. Cover loosely with greased plastic wrap and cloth towel; let rise in warm place (80°F to 85°F) about 30 minutes or until light and doubled in size.
• 4 Heat oven to 400°F. Uncover dough. With fingers or handle of wooden spoon, poke holes in dough at 1 inch intervals. Drizzle olive oil over top of dough; sprinkle evenly with rosemary.
• 5 Bake 17 to 27 minutes or until golden brown. Immediately remove from cookie sheet; place on wire rack. Cool 10 minutes. Serve warm or cool.