---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Focaccia (Italian Flatbread) Abm
  Categories: Breads, Italian, Bread machi
       Yield: 6 servings
  
   2 1/2 c  Flour, bread
       1 tb Rosemary leaves
       2 ts Salt
     1/2 tb Yeast
       3 tb Olive oil
       1 c  Water; hot
            Olive oil
  
     Bring all ingredients to room temperature and add to breadmaker, in
     order. Select “white bread, manual” and press Start.  Remove dough
     when cycle complete. BY HAND DIRECTIONS: Mix 1 1/2 cups of the flour,
     the rosemary, salt, and yeast in a large bowl thoroughly. Add 3
     tablespoons oil and the hot water. Beat on low speed 30 seconds,
     scraping bowl constantly. Beat on medium speed 1 minute, scraping
     bowl frequently. Stir in enough remaining flour to make dough easy to
     handle. Turn dough onto lightly floured surface. Knead 5 to 8 minutes
     or until smooth and elastic. Place in greased bowl; turn greased side
     up. Cover and let rise in warm place about 1 hour or until double.
     (Dough is ready if indentation remains when touched.) Punch down
     dough. Brush 12 pizza pan or large cookie sheet with oil. Press
     dough in pizza pan or flatten into 12 circle on cookie sheet. Make
     depressions with fingers, about 2 apart, into dough.  Brush with
     oil; sprinkle with pepper.  Let rise uncovered in warm place 30
     minutes. Heat oven to 400 degrees.  Bake 20-25 minutes, until golden
     brown. Brush with additional oil.  Serve warm.
  
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