Gluten-Free Rosemary Focaccia

Ingredients:

3 1/2 C Pamela's Gluten Free Bread Mix
2 1/4 t Yeast
1 t Sugar
1 3/4 C Warm (105 degree F) Water
1/4 C Extra-Virgin Olive Oil (plus more for the pan and top)
2-3 Sprigs Fresh Rosemary, chopped

Directions:

In a stand mixer using the whisk attachment, combine yeast, sugar and 1/4 C of the warm water. Let stand and foam for 5 minutes.

Add remaining 1 1/2 C warm water, bread mix and rosemary. Mix on medium for three minutes.

Grease a 9x13-inch pan (or for extra thick slices use an 8x8-inch pan) generously.

Scoop dough into pan. Drizzle more olive oil on top and on hands and press down and into a smooth surface.

Allow to rise in a warm place or in oven on "proof" setting for 1 hour.

Bake at 400 degrees F for 20 minutes.

Allow to cool slightly before slicing and serving with butter!

Yield: 12 Servings

* Adapted from http://www.pamelasproducts.com/focaccia/