Rosemary Focaccia

RECIPE INGREDIENTS:
	1 tbsp. active dry yeast
	1 tbsp. honey
	1 cup warm water
	3-2/3 cups all-purpose flour
	1 tsp. salt
	1/3 cup olive oil, plus extra for brushing
	3 tbsp. fresh rosemary
	2 tbsp. cornmeal

1. In a large bowl, mix the yeast and honey with the water and let it sit for 5 minutes. Stir in 1 cup of the flour, then the salt and the 1/3 cup of olive oil. Add the remaining flour, 1/2 cup at a time.

2. Knead the moist dough on a lightly floured surface for 8 to 10 minutes. Grease a large bowl with olive oil and turn the dough to coat. Loosely cover the bowl with a damp cloth or plastic wrap and let rise until doubled in size, 1 to 2 hours. Punch the dough down and divide it in half. Pat each half into an oval, then use a rolling pin to roll each one out to 1/2 inch thickness. Sprinkle with the rosemary, pressing the herb into the dough. Spread the cornmeal on a cookie sheet and place the dough on it. Cover and let rise for about 20 minutes. Preheat oven to 375 degrees.

3. Just before baking, make dimples in the bread by gently pressing your fingertips into the dough 2 inches apart. Brush the circles with the extra olive oil and bake for 16 to 18 minutes, or until the bread is golden brown. Makes 4 servings.

4. Variations--Tomato Focaccia: Place a thinly sliced tomato on one half of the focaccia dough before its last rising and proceed.

5. Olive Focaccia: Press 6 to 12 pitted kalamata or nicoise olives into the dough before it rises.

6. Pesto Focaccia: Spread 1 to 2 teaspoons of pesto onto the dough before it rises.

7. Onion Focaccia: Thinly slice a small onion and saute until wilted in 1 teaspoon of olive oil. Cool and press onto the dough just before baking.

8. Herb Focaccia: Sprinkle 1 tablespoon chopped basil, thyme, sage, and/or rosemary on the dough just before baking.