Focaccia Genovese

Ingredients

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

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 to 10 minutes, or until it becomes foamy.
2. Add the all-purpose flour, 1/4 cup of extra virgin olive oil, and sea salt to the yeast mixture. Stir until a rough dough forms.
3. Turn the dough out onto a floured surface and knead for about 10 minutes, or until it's smooth and elastic. If the dough is too sticky, sprinkle a little extra flour as needed.
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 425°F (220°C).
6. Once the dough has risen, punch it down gently to release the air and transfer it to a greased baking sheet. Use your fingers to press the dough out into a large rectangle, about 1/2 inch thick.
7. Drizzle the top of the dough generously with remaining extra virgin olive oil, then sprinkle it with sea salt. Optionally, use your fingertips to create dimples in the dough to hold the olive oil. If desired, sprinkle chopped fresh rosemary over the top for added flavor.
8. Bake the focaccia for about 20 minutes, or until it's golden brown and sounds hollow when tapped on the bottom.
9. Let the focaccia cool on the baking sheet for a few minutes before slicing and serving. Enjoy it warm or at room temperature.