Rosemary Focaccia
1 pkg. (2½ tsp.) active dry yeast
Olive oil
3½ - 4 cups all purpose flour (plus more for dusting)
2 Tbs. fresh rosemary (chopped)
2 tsp. fine sea salt
1 tsp. coarse sea salt
USING A STAND MIXER: sprinkle yeast over 1/2 cup warm water and let stand until slightly foamy (about 5 minutes). Stir in 1 cup cold water and 3/4 cup olive oil.
Using a dough hook, add 3 cups of flour, rosemary and sea salt and beat on medium speed until the dough is smooth and elastic but still soft and slightly sticky to the touch (about 10 minutes). The dough should come away from both sides of the bowl but stick to the bottom.
BY HAND: add 3 cups of flour, rosemary and sea salt and stir with a wooden spoon until evenly moistened. Gradually stir in up to 1 more cup of flour, 1/4 cup at a time, until the mixture comes together into a soft dough this is smooth and velvety (10 - 12 minutes), adding more flour to the board as needed to prevent sticking.
Form the dough into a ball, put in a clean, lightly oiled bowl and turn dough to coat thoroughly with oil. Cover with a dry kitchen towel and let rise at room temperature until doubled in size (about 1 to 1-1/4 hrs.).
Lightly oil a 10"x15" rimmed baking sheet. Turn dough onto a lightly floured board. Press gently to expel air. Cover and let rest for 10 minutes. Transfer dough to a prepared pan. Gently stretch dough into a large rectangle, pressing it evenly over the bottom of the pan. Cover and let it rest until dough becomes puffy and almost doubled in size (about 45 minutes - 1 hour).
About 40 minutes before baking. Position a baking stone in the lower third of the oven and preheat to 425 degrees. Brush the top of the dough with your fingertips, spacing the dimples about 1 inch apart.
Place baking sheet on the baking stone and bake for 18 - 20 minutes, until golden brown. Then slide the Focaccia out of the pan and finish baking directly on the stone. Best served warm from the oven.