----- Now You're Cooking! v4.59 [Meal-Master Export Format]
 
       Title: Rosemary Focaccia
  Categories:
       Yield: 2 loaves
 
    6.00 c  all purpose flour
    3.00 tb sugar
    2.00 pk fleischmann’s active dry or
       1    rapidrise yeast
    2.00 ts salt
    1.50 c  water
    0.50 c  milk
    2.00 tb butter or margarine
 
   In a large bowl, combine 2-1/2 cups flour, sugar, undissolved
   yeast, and salt.  Heat water, milk, and butter until very warm (120
   to 130-degrees f - I use a candy thermometer to check the temp).
   Gradually add mixture to dry ingredients; beat 2 minutes at medium
   speed of electric mixer, scraping bowl occasionally. Add 1/2 cup
   flour; beat 2 minutes at high speed, scraping bowl
   :      With spoon, stir in enough remaining flour to make a soft
   dough. Knead on lightly floured surface until smooth and elastic,
   about 8 to 10 minutes.
   :      Place kneaded dough in greased bowl, turning to grease top.
   Cover; let rise in a warm, drfat free place until doubled in size,
   about 30 to 60 minutes (with RapidRise Yeast, cover kneaded dough and
   let rise on floured surface 10 minutes).
   :      Grease 2-15 x 10-inch pans.  Divide dough in half.  Roll each
   half of dough to rectangle and press evenly into pan. Cover; let rise
   in warm, draft-free place until slightly risen, about 20 to 40
   minutes. With handle of wooden spoon, make indentations in dough at
   1-1/2 inch intervals. Brush each dough with 1-1/2 tablespoons of
   olive oil. Sprinkle lightly with salt (I highly recommend a coarse
   salt, like sea salt). Sprinkle each loaf with 2 teaspoons dried
   rosemary leaves (I used the drier leaves from my rosemary plant) and
   2 tablespoons grated parmesan cheese. Bake at 400-degrees for 15
   minutes or until done.  Let cool on a wire rack. Cut into sqaures to
   serve.
 
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