Lee'S Focaccia Bread - cooking recipe

Ingredients

Bread
1 (16 ounce) package hot roll mix (I use Pillsbury)
1 cup water, heated to activate the yeast
2 tablespoons butter, softened
1 egg
Topping
3 tablespoons extra virgin olive oil
1 teaspoon dried rosemary leaves
Filling
1/3 cup Italian salad dressing
6 -10 lettuce leaves
4 ounces turkey
4 ounces salami
4 ounces swiss cheese
1 cup mixed sprouts (alfalfa or salad cress)

Preparation

Grease a cookie sheet and set aside. In a large bowl combine flour mixture with yeast, stir in hot water, butter and egg.
Combine until the dough pulls away from the sides of bowl.
Turn dough onto a floured board and kneed for 5 minutes until smooth, place dough into the bowl and let rise for 5 minutes.
Place the dough onto the greased cookie sheet and mold into a circle, cover loosely with greased plastic wrap and let rise for 30 minutes or until doubled in size.
Heat oven to 375 degrees, uncover dough and with the handle of a wooden spoon poke holes in the dough. Dribble with olive oil and sprinkle with the rosemary leaves.
Bake for 30-35 minutes or until golden brown.
When the bread is completley cooled cut in half and begin to assemble the filling above or of your choice, replace bread lid.
Cut into 6 or 8 portions. Serve with soup, salad or chips.