Smoked Rosemary Focaccia

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• 1 tablespoon active dry yeast
• 2 cups warm water (100 f)
• 1/2 cup olive oil
• 3 1/2 cups all-purpose flour
• 2 teaspoons kosher salt
• 2 tablespoons fresh rosemary leaves, chopped

Recipe

• 1 in a large bowl, stir the yeast into the warm water and let stand for apporx 10 min, until it starts to foam.
• 2 add the olive oil.
• 3 mix flour and salt in another large bowl.
• 4 add the liquid to the dry ingredients and mix until incorporated. do the final incorporation by hand.
• 5 place dough in a lightly oiled large bowl, turning the dough to coat with oil.
• 6 cover the bowl with plastic wrap and place in a warm spot to rise until doubled in size, about 1 - 1 1/2 hours. dough can be held at this point overnight in the refrigerator.
• 7 fold in the chopped rosemary and cover to rise again, about 1 hour.
• 8 preheat grill or wood oven to 425º-450ºf.
• 9 lightly oil a large baking sheet or a half sheet pan, line with parchment paper and oil the parchment lightly. this just makes it easier to get out of the pan after baking.
• 10 place the dough on the sheet and stretch to cover as much of the pan as possible.
• 11 dimple the top and stretch more.
• 12 cover with a clean damp towel and set aside to relax for 15 minute.
• 13 brush dough generously with olive oil and gently press oil into dough by dimpling again with fingertips.
• 14 place sheet pan of dough directly on the rack of the grill over direct heat or on the floor of wood oven.
• 15 bake until it is golden brown, approx 15 min on the grill, less in a wood oven.
• 16 remove from grill or oven, drizzle with a little olive oil, top with a little kosher salt and other favorite toppings.
• 17 cut into serving size squares or rectangles and serve.