Focaccia Alle Acciughe

Ingredients

• All-purpose flour (4 cups)
• Active dry yeast (2 teaspoons)
• Warm water (1 1/2 cups)
• Sea salt (2 teaspoons)
• Extra virgin olive oil (1/4 cup, plus more for drizzling)
• Anchovy fillets (1 can (approximately 2 oz), drained)
• Fresh rosemary (2 tablespoons, chopped)

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.
2. In a large mixing bowl, combine the all-purpose flour and sea salt. Make a well in the center and pour in the yeast mixture along with 1/4 cup of extra virgin olive oil.
3. Stir the mixture until a dough starts to form, then transfer it to a floured surface. Knead the dough for about 5 minutes until it 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 it has doubled in size.
5. Preheat your oven to 425°F (220°C).
6. Once the dough has risen, punch it down to release the air. Transfer it to a greased baking sheet and use your fingers to stretch and press it down to fill the baking sheet evenly.
7. Arrange the drained anchovy fillets on top of the dough, spacing them evenly. Drizzle generously with extra virgin olive oil and sprinkle with chopped fresh rosemary and additional 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 and serving warm.