Elizabeth's Foccaccia Bread

This is very approximate, as my cousin Elizabeth is a master cook who can just "throw it in." Delicious recipe, we topped it with tomato, basil, and buffalo mozzarella for FRESH pizza!

About 1 cup lukewarm water

Dissolve 1 package quick-rise yeast in water

Add 1-2 spoonfuls sugar and dissolve.

Mix in 1-2 cups of flour, until a soupy consistency.

Add a spoonful or 2 of salt and/or garlic salt, mix.

Add another cup or 2 of flour and 1 spoon - 1/4 cup extra virgin olive oil, mix.

Add more flour as needed until too thick to mix with spoon.

Knead for a few minutes, adding more flour if too sticky and more water if it's so dry it's cracking.

Knead until smooth and elastic.

Cover with a towel and let rise an hour or 2.

Grease cookie sheet, spread dough over cookie sheet with your fingers.

Let rise another 10 minutes.

Drizzle with olive oil and sprinkle with garlic salt and rosemary.

Bake at 500 degrees F about 10 minutes until golden brown.

SO GOOD.