Rosemary Parmesan Focaccia

Rosemary Parmesan Focaccia
Doc and I were watching American Idol the other night when I noticed that Keith Urban had his wife’s name tattooed on his “gun” (“gun,” as in very muscular bicep, the kind that makes women swoon). I turned to Doc and said, “Look at his arm, that is so sweet. They haven’t been married as long as we have (us 34 years, the Urban’s 7 years), maybe you should go ahead and get my name, Mary Duke, tattooed on your arm!” He hesitated for a moment, and then with a sly grin said, “I could tattoo MD on my arm!” I replied, “Do you mean MD, my initials or M.D. your business card?” That’s when he burst into laughter…

Rosemary Parmesan Focaccia- Bread Machine Method

Dough:
2 and 1/4 cups water
1/4 teaspoon sugar
1 and 3/4 teaspoon instant yeast or rapid rise yeast
5 and 1/2 cups all-purpose flour
1 teaspoon salt
5 tablespoons olive oil
2 tablespoons fresh rosemary
1/4 cup grated parmesan cheese

Toppings:
olive oil
freshly ground black pepper
kosher salt
grated parmesan cheese
fresh rosemary

Place all ingredients except toppings in the order specified by your bread machine. Set machine on dough setting. (Choose the dough setting where the dough rises, not the quick dough setting). Ten minutes before the cycle is finished preheat oven to 400 degrees F. Line bottom of a rimmed baking sheet with parchment paper and spray with non-stick spray. Remove dough from bread machine. Divide dough in half, place on baking sheet and and shape each half into a 9-inch circle. Dimple dough with fingertips. Gently brush dough with a generous amount of olive oil, then sprinkle on toppings; pepper, kosher salt, parmesan cheese and rosemary. Bake, 400 degrees F for 30 minutes or until top is golden brown. You can also make the focaccia without using a bread machine. Make dough/ 1st rise/ punch down/ second rise/ bake. Inspired by The Fosters Market Cookbook.

Published in The News and Neighbor on June 8, 2013

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