Instructions

1. In a large bowl, combine warm water, yeast, and sugar. Let it stand for 5 minutes until the yeast turns foamy.
2. Add the flour, 2 tablespoons of olive oil, and salt to the yeast mixture. Mix until a dough forms.
3. Turn the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean kitchen towel and allow it to rise in a warm place for about 1 hour until it doubles in size.
5. After the dough has risen, heat a large pan over medium heat and add the remaining 2 tablespoons of olive oil.
6. Press the dough into the pan, stretching it to reach the edges. Sprinkle the top with chopped rosemary.
7. Cover the pan with a lid or aluminum foil and allow the dough to rise for another 20 minutes.
8. After the second rise, place the pan on the stove over medium heat. Cook for about 10 minutes until the bottom turns golden brown.
9. Carefully flip the bread over and cook for another 10 minutes until the other side is also golden brown.
10. Remove the Panfocaccia from the pan and allow it to cool before slicing and serving.