Here's another easy one from Pinterest. I chose this one because I have a bumper crop of fresh rosemary in the garden.

Rosemary Focaccia Bread

Bread
1 package (1/4 oz) active dry yeast (found in any grocery store, usually in three-packs)
1 cup warm water
2 tbsp. sugar
3 ½ cups flour
1 tbsp. coarse salt
¼ cup olive oil (extra-virgin or flavored, such as basil)
Cornmeal, for dusting

Toppings
2 tbsp. olive oil
1 small onion, diced
2 garlic cloves, minced
¼ cup shredded parmesan cheese
1 tbsp. coarse salt
1 tbsp. freshly ground black pepper
2 tbsp. fresh rosemary

In a large bowl, combine yeast with warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Slowly add the flour to the bowl. Dissolve salt in 2 tbsp. of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, mix with your hands until the dough is smooth and elastic, adding flour as necessary.

Turn the dough out onto a work surface and fold it over a few times. Form the dough into a round. Spread a layer of olive oil inside the mixing bowl with your hands, and place the dough inside. Turn to coat the entire ball with oil. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 30 minutes.

Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled in size, place it on a work surface. Roll and stretch the dough into a rectangular shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap.

In the meantime, heat 1 tbsp. oil in a small saute pan. Add the onion and cook over low heat for 10 minutes until the onions caramelize.

Preheat oven to 400 degrees. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, cheese, salt, pepper, and rosemary. Bake on the bottom rack for 15 to 20 minutes. Let cool about one hour before slicing ( if you can wait that long!).

Made these for Sunday breakfast. They were the best scones I've ever made. Took a while to get the dough to come together but, overall, it was a very simple recipe. Freezing the dough resulted in remarkably light scones. The smell in my kitchen was like heaven - a great combo of fall apples and cinnamon. This recipe goes to the top of the scone list.

Fresh Apple Cinnamon Scones

Hands-on time: 10 mins. to 15 mins.

Baking time: 18 mins. to 22 mins.

Total time: 58 mins. to 1 hrs 7 mins.

Yield: 12 large scones


Scones
2 3/4 cups Unbleached All-Purpose Flour
1/3 cup granulated sugar
3/4 teaspoon salt
1 tablespoon baking powder
1 teaspoon Apple Pie Spice or ground cinnamon
1/2 cup (8 tablespoons) cold butter
3/4 cup chopped fresh apple, in 1/2" pieces (about half a medium apple); leave the skin on, if you like
3/4 cup cinnamon chips
2 large eggs
1 teaspoon vanilla extract
1/2 cup applesauce, unsweetened preferred

Topping
3 tablespoons coarse white sparkling sugar
1/2 teaspoon ground cinnamon

1) In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spice.

2) Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

3) Stir in the chopped apple and cinnamon chips.

4) In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce.

5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

6) Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

7) Scrape the dough onto the floured parchment or pan, and divide it in half. Gently pat and round each half into a 5" to 5 1/2" circle about 3/4" thick.

8) To make the topping: Stir together the coarse sugar and cinnamon. Brush each circle with milk, and sprinkle with the topping.

9) Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.

10) Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.

11) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

12) Bake the scones for 18 to 22 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn't look wet or unbaked.

13) Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.

This recipe is from King Arthur Flour.