----- Now You're Cooking! v4.59 [Meal-Master Export Format]

      Title: Rosemary Focaccia
 Categories: Breads
      Yield: 2 loaves

      6 c  All purpose flour
      3 tb Sugar
      2 pk Fleischmann's active dry or
      1 pk Rapidrise yeast
      2 ts Salt
  1 1/2 c  Water
    1/2 c  Milk
      2 tb Butter

  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°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, draft 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 two 15x10" 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" intervals. Brush each dough with 1-1/2 tb of olive oil.
  Sprinkle lightly with salt (I highly recommend a coarse salt, like
  sea salt). Sprinkle each loaf with 2 ts dried rosemary leaves (I
  used the drier leaves from my rosemary plant) and 2 tb grated
  parmesan cheese. Bake at 400°F for 15 minutes or until done.  Let
  cool on a wire rack. Cut into sqaures to serve.

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