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Rosemary-Garlic Focaccia Bread

“This bread smells wonderful when it’s baking in the oven. I make it mostly during the summer when rosemary is abundant in the garden, but also around the holidays when rosemary plants are available in the stores.” Tammy Bollman — Minatare, Nebraska

12 ServingsPrep: 30 min. + rising Bake: 15 min.

Ingredients

3/4 cup warm fat-free milk (70° to 80°)
1/4 cup water (70° to 80°)
1/4 cup butter, softened
1 egg
2-3/4 cups bread flour
2 tablespoons sugar
2 teaspoons kosher salt, divided
2 teaspoons active dry yeast
4 teaspoons olive oil
4 garlic cloves, minced
1 tablespoon minced fresh rosemary

Directions

In bread machine pan, place the milk, water, butter, egg, flour,
sugar, 1 teaspoon salt and yeast in order suggested by manufacturer.
Select dough setting (check dough after 5 minutes of mixing; add 1
to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface.
Punch dough down. Cover and let rest for 10 minutes. Shape into an
11-in. circle; place on a baking sheet coated with cooking spray.
Cover and let rise until doubled, about 30 minutes. Using the end of
a wooden spoon handle, make several 1/4-in. indentations in dough.
Brush with oil. Sprinkle with garlic, rosemary and remaining salt.

2 of 2

Rosemary-Garlic Focaccia Bread (continued)

Directions (continued)

Bake at 400° for 15-20 minutes or until golden brown. Cut into
wedges. Yield: 1 loaf (12 wedges).

Nutrition Facts: 1 wedge equals 162 calories, 6 g fat (3 g saturated fat), 28 mg cholesterol, 353 mg sodium, 24 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.