Garlic and Rosemary Focaccia

I have some friends round for dinner shortly - so I am in the middle of making this to accompany a butternut squash pasta bake - its one of my favourite breads.

For Dough:
550g plain flour
7g dried yeast mixed with 1 tsp sugar - activated in 350 ml warm (not hot) water
1 tsp of salt
2 tablespoons of olive oil
3 crushed garlic cloves
2 tablespoons of dried rosemary
To Top:
1 tablespoon of dried rosemary
2 tablespoons of olive oil

-I put all the ingredients into the bread machine on the DOUGH setting.
-Alternatively place them all in a big bowl and mix. Knead for a good 10 mins, then cover with a clean tea towel and the dough will rise if you leave it about 30 mins.

-Prepare a baking tray with a sheet of baking paper and dust with flour. Roll dough into a rectangle and place on baking tray.
-Choose one of your fingers, yes, the fun bit (!) and prod rows of little holes into the dough - but don't press through to the very bottom.
-Sprinkle the top with either a tablespoon of dried rosemary, or if you have, even better is fresh rosemary.
-Drizzle the top with about 2 tablespoons of olive oil.
-Leave in a warm place to rise for 20 mins
- Then bake in a preheated 180°C oven for 25-30 minutes.

Best eaten warm, but also great cold.

PS....picture to follow!