Back in September I posted about making focaccia; I've made it every week since, and there's another batch of dough rising as we speak.
I still leave the mixer to do all the work, so I don't touch the very gloopy mixture with my hands at all. I make one large loaf instead of the two the recipe specifies, and I bake it in a lined shallow tin. We eat it warm, and if there's any left it's wrapped in foil and popped in the oven for a few minutes next day.
Re. the rosemary, the sprigs above will be pushed into the surface of the dough before baking, but I've also added some finely chopped 'needles' to the dough itself for extra flavour, and sometimes put in crushed garlic, too. Whatever the additions, everyone loves it.