|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1 1⁄4 Cup (20 tbs), divided (105° To 115°)|
|All-purpose flour||3 3⁄4 Cup (60 tbs), divided|
|Salt||1 Teaspoon, divided|
|Margarine||3 Tablespoon, melted|
|Chopped fresh rosemary||1⁄2 Cup (8 tbs), divided|
|All purpose flour||2 Tablespoon|
|Olive oil flavored vegetable cooking spray||1 Tablespoon|
|Garlic||4 Clove (20 gm), minced|
Combine yeast and 1/4 cup warm water; let stand 5 minutes.
Combine yeast mixture, remaining 1 cup warm water, 2 cups flour, and 1/2 teaspoon salt in a large mixing bowl; beat at medium speed of an electric mixer until mixture is well blended.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; stir in 1 3/4 cups flour, melted margarine, and 1/4 cup rosemary.
Sprinkle 2 tablespoons flour evenly over work surface.
Turn dough out onto floured surface, and knead until smooth and elastic (about 10 minutes).
Divide dough in half.
For each focaccia, roll or press 1 portion of dough into an 11-inch circle on a baking sheet coated with cooking spray.
Poke holes in dough at 1-inch intervals with handle of a wooden spoon.
Coat top of each round with cooking spray; sprinkle evenly with remaining 1/4 cup rosemary, remaining 1/2 teaspoon salt, and garlic.
Bake at 400° for 20 minutes.
Cut each circle into 12 squares or wedges.