Rosemary Focaccia Bread

Total Time: 2 hrs 15 mins Preparation Time: 2 hrs Cook Time: 15 mins

Ingredients

• 5 1/2 cups unsifted bread flour (all-purpose flour can be used with good results)
• 1 (1/4 ounce) package fast rising yeast
• 2 tablespoons fresh rosemary, divided
• 1 1/2 teaspoons salt
• 2 cups warm water (120 f-130 f)
• 4 tablespoons olive oil, divided
• 1 teaspoon kosher salt or 1 teaspoon sea salt

Recipe

• 1 in a large mixing bowl, combine flour, yeast, 1 tablespoon rosemary and 1 1/2 teaspoons salt.
• 2 with a wooden spoon, stir in water and 3 tablespoons olive oil; beat mixture vigorously for 5 minutes.
• 3 cover bowl with a clean towel and let dough rise in a warm place, away from drafts, until doubled in size (about 40 minutes).
• 4 turn dough onto a floured surface and gently knead for one minute.
• 5 lightly oil two large baking sheets (i use baking stones).
• 6 divide dough in half, placing one half on each baking sheet.
• 7 press or roll out each to a 10-inch round.
• 8 cover rounds with clean towels and let rise until doubled in size (about 30 minutes).
• 9 preheat oven to 400°f.
• 10 with finger tips, make indentions all over surface of focaccia and brush each round with 1/2 tablespoon remaining olive oil.
• 11 sprinkle rounds with remaining rosemary and sea salt.
• 12 bake 15 minutes or until golden.
• 13 cut in wedges and serve warm.