Focaccia al Rosmarino

Ingredients

• All-purpose flour (4 cups)
• Active dry yeast (2 1/4 teaspoons (1 packet))
• Warm water (1 3/4 cups (110°f/43°c))
• Salt (1 teaspoon)
• Sea salt (1 teaspoon, for topping)
• Fresh rosemary (2 tablespoons, chopped (plus extra for garnish))
• Extra virgin olive oil (1/4 cup (plus more for drizzling))

Instructions

1. In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until it becomes foamy. This step is crucial as it activates the yeast.
2. In a large mixing bowl, combine the all-purpose flour and 1 teaspoon of salt. Make a well in the center and pour in the yeast mixture along with 1/4 cup of olive oil.
3. Stir the mixture with a wooden spoon until a shaggy dough forms. Transfer it to a floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.
4. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat the oven to 425°F (220°C).
6. Once the dough has risen, punch it down gently to release any air bubbles. Transfer it to a greased baking sheet and press it down to form a rectangle or circle, about 1/2 inch thick.
7. Using your fingers, make deep indentations all over the surface of the dough. Drizzle with additional olive oil and sprinkle with chopped rosemary and sea salt.
8. Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and crispy on the edges.
9. Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.