Rosemary - Garlic Focaccia

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1/4 ounce active dry yeast (one envelope)
• 1 1/2 teaspoons sugar
• 4 -4 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 1 1/2 tablespoons dried rosemary, crumbled
• 3 -5 garlic cloves, minced very fine (depending on how garlicky you want it, i go all the way!)
• 1 1/2 teaspoons sea salt or 1 1/2 teaspoons kosher salt

Recipe

• 1 in a bowl, stir together yeast, sugar and 1 ¾ cups lukewarm water and proof yeast for 10-15 minutes, or until foamy.
• 2 stir in 4 cup of flour, 1 tblsps of the olive oil and the salt, adding as much of the remaining flour as necessary to form a soft and slightly sticky dough.
• 3 transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size. knead dough down and press with lightly-oiled hands into a well-oiled 15 ½ x 10 ½ inch jelly-roll pan and let it rise, covered loosely, for 30 minutes.
• 4 preheat oven to 375 degrees f. set rack in center of oven.
• 5 dimple dough with your fingers in places, drizzle 2 tblsps olive oil over and spread over dough; sprinkle with rosemary, garlic and sea salt.
• 6 bake for 35-40 minutes or until pale golden. let cool for 10 minutes before cutting. serve warm or at room temperature.
• 7 note: i often make up the garlic/oil/rosemary mixture one or two days ahead of time and refrigerate it. dried oregano is also a great add-in.