Lee'S Focaccia Bread

• 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)

1. Grease a cookie sheet and set aside. In a large bowl combine flour mixture with yeast, stir in hot water, butter and egg.
2. Combine until the dough pulls away from the sides of bowl.
3. Turn dough onto a floured board and kneed for 5 minutes until smooth, place dough into the bowl and let rise for 5 minutes.
4. 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.
5. 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.
6. Bake for 30-35 minutes or until golden brown.
7. When the bread is completley cooled cut in half and begin to assemble the filling above or of your choice, replace bread lid.
8. Cut into 6 or 8 portions. Serve with soup, salad or chips.

bread, water, butter, egg, topping, extra virgin olive oil, rosemary, filling, italian salad dressing, turkey, salami, swiss cheese, mixed sprouts

Taken from www.food.com/recipe/lees-focaccia-bread-324784 (may not work)