Rosemary Foccacia

There is nothing in the winter time to warm your "innerds" like a big bowl of piping hot soup. But while your soup is simmering, round out the menu with a quick bread to compliment your soups flavors. The recipe below, for Rosemary Foccacia (found through Martha White) goes perfect with my vegetable soup.
With a convenient pizza crust mix, you can make delicious focaccia at home. This version is topped with olive oil, fresh rosemary, a sprinkling of cheese, salt and fresh pepper, but feel free to create your own signature focaccia by using your favorite herbs and other toppings.
Enjoy!

Ingredients

Crisco® Original No-Stick Cooking Spray
2 (6.5 oz.) packages Martha White® Pizza Crust Mix, (Crispy Crust recipe) OR 2 (7.25 oz.) packages Martha White® Deep Pan Pizza Crust Mix

1 cup HOT water (120 to 130ºF)
1 1/2 tablespoons olive oil, divided
1 1/2 tablespoons fresh rosemary leaves
1 teaspoon coarse salt
Freshly ground pepper to taste
3 tablespoons shredded mozzarella cheese
Preparation Directions

1. SPRAY a large baking pan with no-stick cooking spray. Combine pizza crust mix and hot water in large bowl; stir about 30 strokes with fork or until will blended.

2. SHAPE dough into ball. Brush with one teaspoon olive oil. Cover; let stand 5 minutes. Place dough on prepared pan and press into 9-inch round. Cover; let rise in warm place 45 minutes or until puffy.

3. HEAT oven to 425ºF. Make indentations into dough with fingertip. Drizzle with remaining olive oil, sprinkle with rosemary, salt, pepper and cheese. Bake 15 to 20 minutes or until golden brown. Cool; cut into wedges or strips.
Prep Time: 15 min
Cooking Time: 17 min
Serving size: 8 to 10 servings