Crispy Herb Foccacia

This is a low-fat version of the traditional Italian bread
that everybody loves. Minus all the oil that is ordinarily
used, this recipe produces a crispy flat bread that is great
with soup or salad.

1/2 cup lukewarm water
1 1/4 tsp. active dry yeast
1 1/2 cups flour
1 tsp. salt
2 1/2 Tb. olive oil
1 Tb. plus 2 tsp. rosemary, chopped
salt, pepper, to taste

1. Pour the water into a small bowl and sprinkle the yeast
   over it. Stir and set aside for a few minutes.
2. Combine the flour and salt in a processor and process
   for 30 seconds. Add the yeast mixture through the
   feed tube with the motor running. Add 2 Tb. of the olive
   oil and 1 Tb. of the rosemary and process until the dough
   forms a ball.
3. Turn the dough out onto a floured board and knead for
   a few minutes to form a smooth ball. Place in a lightly
   oiled medium bowl and turn to coat the dough. Cover and
   allow to rise in a warm place for about 45 minutes.
4. Heat the oven to 450.
5. Punch dough down and roll into an 8 inch circle. Transfer
   the dough to a baking sheet and prick all over with a fork.
   Sprinkle with the remaining oil and rosemary and season
   with salt and pepper.
6. Bake until golden about 7 minutes. Remove to a wire
   rack to cool slightly and cut into 8 wedges.

Serves 8.