Rosemary Focaccia

1. 1

   In a large bowl, or the bowl of an electric mixer, combine the warm water, yeast and sugar; let proof until foamy.

2. 2

   Stir in 1/3 of the flour, the olive oil less 2 tablespoons (reserve for brushing), 1 teaspoon salt and the rosemary and scallions.

3. 3

   Either by hand or in an electric mixer fitted with a dough-hook attachment, gradually incorporate the remaining flour until dough forms a slightly sticky ball (it could require more or less flour).

4. 4

   Knead on a floured board until smooth and elastic.

5. 5

   Form dough into a ball and let rise in a covered, oiled bowl for about 1 hour or until dough doubles in size.

* Per serving · 4 servings · Values may vary.

No additional tips available.