1-1/4 oz. pkg. active dry yeast (2¼ t. if using jar of yeast)
3 T. extra virgin olive oil
1 t. kosher salt
2 sprigs of rosemary
Instructions
Place ingredients in bread machine in order recommended by its manufacturer .
Set machine on dough cycle.(This was a 1 hour and 30 minute cycle.)
When complete, remove dough onto lightly floured surface and split into 2 equal parts.
Form into disc-shaped mounds, tucking under any dough to smooth out appearance.
Place caddy-cornered onto cookie sheet lined with parchment paper.
Allow to sit and rise a second time for about 45 minutes to an hour or until double in bulk.
Flatten and spread out each mound to form a 8-9" diameter that is about ½" in height.
Using the round end of a wooden spoon, make depressions in the dough starting at the center and spiraling out to the edge.
Pour 1½ T. of olive oil on the center of each mound. Spread out oil to the edges of each, being sure to fill in each little round depression with oil.
Sprinkle ½ t. kosher salt over each.
Bake at 425 degrees for about 18-22 minutes until tops are golden brown. Rotate position of pans at the halfway point of cooking. Tap on the crust for a beautiful sound effect.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/rosemary-focaccia-bread/