Rosemary Focaccia

Ingredients

Active dry yeast

2 teaspoons

Warm water

1 cup (110°f/45°c)

Sugar

1 teaspoon

All-purpose flour

3 cups

Salt

1 teaspoon

Olive oil

1/4 cup, plus more for drizzling

Fresh rosemary

2 tablespoons, chopped

Coarse sea salt

1 tablespoon, for topping

Instructions

1. In a large bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for about 5 minutes, or until it becomes foamy, indicating that the yeast is active.
2. Add the flour, 1/4 cup olive oil, and salt to the yeast mixture. Stir until a dough begins to form.
3. Turn the dough out onto a floured surface and knead for about 10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more 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 has doubled in size.
5. Preheat your oven to 400°F (200°C). Punch down the dough and transfer it to a greased baking sheet, pressing it out into a rectangle or circle as desired.
6. Use your fingers to create dimples all over the surface of the dough. Drizzle it generously with olive oil, sprinkle with the chopped rosemary, and season with coarse sea salt. Allow it to rise for another 20 minutes.
7. Bake the focaccia for 20-25 minutes, or until it is golden brown and sounds hollow when tapped. Let it cool on a wire rack before slicing and serving.