Thursday's Food Tip: Really Easy Rosemary Foccacia

It's really easy to make Rosemary Foccacia if you have a package of white bread mix. Of course, I prefer Angel Cloud White Bread Mix from the Three Angels Gourmet Co., but any white bread mix (that makes one loaf of white bread) will work.

Serve the foccacia with an olive oil bread dipper for an appetizer, or with a pasta main dish.



You'll need:

1 pkg. Angel Cloud White Bread Mix
1 pkg. active dry yeast
1 c. warm water
1 Tbsp. dried rosemary (or 2 Tbsp. Fresh)
1 tsp. coarse salt
Olive Oil



To make the foccacia:

Preheat oven to 400 degrees F. Put 1 cup of warm water in a large mixing bowl. Add the active dry yeast and stir until dissolved, then let set for a few minutes. Gradually add package of Angel Cloud White Bread Mix and stir until it forms a workable dough. Knead the dough on a lightly floured work surface for a few minutes. Place dough back into mixing bowl. Oil the top of the dough, then cover the bowl with plastic wrap or a dry dish cloth. Let the dough rise to almost double in bulk in a warm place (about 30 minutes).

On the lightly floured work surface, roll the dough to about 1/2 inch thick. Place the dough on a baking sheet or pizza pan. Brush liberally with olive oil. Scatter the rosemary and salt on top. Puncture the dough with a fork to keep it from bubbling. Place it in the oven for 20 to 25 minutes, until golden. Cut into serving pieces.

Serve warm or at room temperature.