Easy Focaccia Bread

I have lost count of how many times I have made this bread. My kids can't get enough of it. They referr to it as their "favorite" bread. It is straight from my Bettey Crocker cookbook. We usually dip this in oil and vinegar but I have also used it for sandwich bread.

2 1/2 to 3 C all purpose flour
2 TBSP chopped fresh or 1 TBSP dried rosemary leaves, crumbled
1 TBSP sugar
1 tsp salt
1 pkg. regular or quick dry yeast
3 TBSP olive or vegetable oil
1 C very warm water (120-130 degrees)
2 TBSP olive or vegetable oil
1/4 C grated Parmesan cheese

1. Mix 1 cup of the flour, the rosemary, sugar, salt and yeast in large bowl. Add 3 tablespoons oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowl.
2. Place dough on lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 30 minutes or until almost doubled. Dough is ready if indentation remains when touched.
3. Grease 2 cookie sheets or 12-inch pizza pans with small amount of oil.
4. Gently push fist into dough to deflate. Divide dough in half. Shape each half into a flattened 10-inch round on cookie sheet. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 30 minutes or until doubled.
5. Heat oven to 400. Gently make depressi0ons about 2 inches apart in dough with fingers. Carfully brush with 2 TBSP oil; sprinkle with cheese. Bake 15 to 20 minutes or until golden brown. Serve warm or cold.