Rosemary Herbed Focaccia Bread

Once upon a time, my grandma created the most amazing rosemary focaccia bread for my baby shower. It was the bread of the evening. People still talk about it, and that's no lie! It's a bread to crave! I always just thought that if I wanted rosemary focaccia, I'd either have to go to my grandma's or Macaroni Grill. Not. So.
I am in so much like with this recipe, mostly because it's as simple as any other bread one! No complicating steps, and a perfect turnout!!

Dipped in oil and vinegar, it makes a perfect side to anything Italian. Cubed and toasted in the oven, it makes divine croutons. Sliced in half, it makes for a perfect sandwich. The basil, onion, and rosemary meld so well together!

Rosemary Herbed Focaccia Bread

2 tsp yeast
 1 1/4 cups warm water
3 1/2 cups flour
1 1/2 tsp salt
3 tablespoons olive oil
 -herbs-
2 tsp dried rosemary
1 tsp dried basil
2 tsp dried, chopped onion

Put yeast in small bowl with 1 cup of the warm water. Leave 5 minutes and then stir to dissolve. Mix flour, herbs, and salt in large bowl (or mixer bowl). Pour in dissolved yeast and oil. Slowly mix in the last bit of water and knead (by hand or machine) 10 minutes. Rise in oiled bowl, covered, 1 1/2-2 hours. Punch down and divide into two balls (if you want smaller rounds) or leave as one. Form into ball(s) and let rest 10 minutes. Roll (or press) into 9 inch circles and place on oiled baking sheets. Raise another 30 minutes and form dimples in dough rounds with your finger. Brush with olive oil and sprinkle with more rosemary and some garlic salt. Bake on 375 for 30 minutes or until browned.

Craig likes his assembled with mayo, bacon, pepper jack, turkey, and lettuce.