-
1
Sprinkle the yeast over the warm water.
-
2
Let stand for a few minutes.
-
3
In a mixer, combine the flour and salt.
-
4
With the mixer running on low speed (with the paddle attachment), drizzle in the olive oil until combined with the flour.
-
5
Next, pour in yeast/water mixture and mix until just combined and the dough comes together in a very sticky mass.
-
6
Form the dough into a ball, drizzle over olive oil and toss to coat the dough.
-
7
Then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
-
8
To make focaccia, remove half the dough from the bowl (leave the rest for another time) and place on a lightly floured surface.
-
9
Place the chopped rosemary on top of the dough, then very gently knead it into the dough.
-
10
(Don't over knead!)
-
11
Roll into a large, thin oval.
-
12
Place on a sheet pan drizzled with olive oil.
-
13
Drizzle more olive oil on top of the dough, then cover with plastic wrap.
-
14
Put in a draft-free/warm place for 1 hour.
-
15
Preheat the oven to 400 degrees F.
-
16
Remove the plastic wrap (the dough will be puffy) and use your fingertips to press dimples all over the surface of the dough.
-
17
Drizzle the surface with more olive oil and sprinkle with kosher salt.
-
18
Bake until the focaccia is golden brown, 30 to 40 minutes.
-
19
Cut into pieces with a pizza wheel or sharp knife.
-
20
Serve immediately.
