Focaccia Alla Milanese

Ingredients

• Active dry yeast (2 teaspoons)
• Sugar (1 teaspoon)
• Warm water (1 cup (110°f or 43°c))
• All-purpose flour (3 cups)
• Salt (1 teaspoon)
• Olive oil (1/4 cup, plus more for drizzling)
• Coarse salt (to taste)
• Fresh rosemary (2 tablespoons, finely chopped)

Instructions

1. In a large bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes, or until it's foamy.
2. Add the flour, olive oil, and salt to the yeast mixture. Stir until a rough dough forms.
3. Turn the dough out onto a floured surface and knead it for about 10 minutes, or until it's smooth and elastic.
4. Place the 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 it's doubled in size.
5. Preheat your oven to 400°F (200°C).
6. Punch down the risen dough and turn it out onto a greased baking sheet. Press it out into a rectangle or oval shape, about 1/2 inch thick.
7. Use your fingers to create dimples across the surface of the dough. Drizzle with additional olive oil, sprinkle generously with fresh rosemary and coarse salt.
8. Bake the focaccia for 20-25 minutes, or until it's golden brown and fragrant. Let it cool on the baking sheet for a few minutes before slicing and serving.