rosemary focaccia

Up until I started this blog I never made bread that needed to rise (is that called yeast bread?).  I believed that baking bread with either a) difficult or b) time consuming and most likely both.  Not sure why, maybe it was the whole bread machine craze in the 90's.  If a machine is needed then is must be difficult to make it without one?  I haven't yet made a lot of bread yet so I'm not definitely an expert but I am beginning to suspect that making bread is actually not that hard or time consuming.  It may not be "perfect" or even as pretty as it could be but it at least tastes good - and that is the point of bread isn't it?

today's creation - while it lasted

Rosemary Focaccia  (adapted from a recipe by Taste of Home - the recipe they have online is different than this one - I believe I got this recipe from their magazine, not sure which issue)

2 cups all-purpose flour
1 package (1/4 ounce) quick-rise yeast
2 tsp minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 tsp  salt
2 tsp sugar
3/4 cup warm water (120° to 130°)
1 Tbsp Crisco® Light Olive Oil or Canola Oil
Salt and pepper to taste

1. In a bowl, combine the first five ingredients; stir in water.
Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 10-15 minutes.
2. Press dough into a greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 40 minutes.
3. With greased fingertips, make indentions 1/4 in. deep over surface of dough.
Brush with oil; sprinkle with salt and pepper to taste. Bake at 400° for 15-20 minutes or until golden brown.
Cool for 5 minutes. Cut into strips or squares; serve warm. Yield: 6-8 servings.