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Oven Temperature: 475F
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Mix the dough.
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In the mixer bowl, with the paddle attachment on low speed (#2 if using a KitchenAid), combine the flour and the yeast.
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With the mixer running, gradually add the water, mixing just until the dough comes together, about 3 minutes.
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It will be very soupy.
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Increase the speed to medium (#4 KitchenAid) and beat until the dough is transformed into a smooth, shiny ball, about 20 minutes.
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Add the sugar and salt and beat until they are well incorporated, about 3 minutes.
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Let the dough rise.
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Using an oiled spatula or dough scraper, scrape the dough into a 1 1/2 -quart dough-rising container or bowl, lightly greased with cooking spray or oil.
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The dough will look like melted mozzarella.
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Lightly spray or oil the top of the dough.
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Cover the container with a lid or plastic wrap.
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With a piece of tape, mark the side of the container at approximately where double the height of the dough would be.
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Allow the dough to rise (ideally at 75F to 80F) for about 4 hours or until it has at least doubled.
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Shape the dough and let it rise.
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Coat the sheet pan with a heaping tablespoon of the olive oil.
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Pour the dough onto itit will be thin enough to pour but very stretchy.
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Coat your hands with a little of the remaining olive oil and spread the dough as thin as possible without tearing it.
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Let it relax for 10 minutes, then spread it to almost fill the entire sheet, trying to maintain the bubbles in the dough.
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(If the dough is still very elastic and resists stretching, allow it to rest for another 10 minutes.)
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Cover the pan with a large plastic box or greased plastic wrap and allow to rise until double its original volume, about 1 1/2 to 2 hours.
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Preheat the oven.
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Preheat the oven to 475F 1 hour before baking.
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Have an oven shelf at the lowest level and place a baking stone or baking sheet on it before preheating.
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Sprinkle on the toppings and bake the focaccia.
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Uncover the dough and drizzle the remaining olive oil evenly over it.
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With oiled or wet fingertips, deeply dimple the dough.
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Sprinkle evenly with the rosemary and salt.
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Place the pan directly on the hot stone or hot baking sheet and bake for 12 to 13 minutes or until the top is golden.
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Remove from the oven and drizzle on a little extra virgin olive oil, if desired.
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Serve immediately.
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Variation:
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Focaccia with Pockets of Garlic
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If you love garlic, meltingly soft pockets of poached garlic added to the dough make a welcome addition to the crisp, light bread.
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Be sure to prepare the garlic ahead so that you can use the garlic-infused oil for the focaccia.
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This method of roasting garlic also makes it milder than the usual oven roasting, as long as you do not allow it to brown.
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In early summer, garlic scapes, the newly forming garlic cloves, are available at the farmers market.
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I like to use these tiny tips of pinky-size garlic pearls, which are exceptionally sweet and mild.
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Ingredients:
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1 large head of garlic (about 2 1/2 inches wide)
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About 1 cup extra virgin olive oil
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Peel the garlic cloves: you should have about 2/3 cup.
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Place them in a small saucepan and cover them with the olive oil, adding more if the oil does not cover the garlic completely.
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Cover the pan and leave it partially uncovered if the oil starts to bubble.
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Bring the oil just to a boil over low heat.
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Turn down the heat as low as possible (use a heat diffuser if necessary) and poach the garlic at a bare simmer (if the oil starts to bubble too much, partially uncover the pan) for about 20 to 30 minutes, until a cake tester or metal skewer inserted in it goes in fairly easily but not so soft that it turns to mush.
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Smaller cloves may take only 15 minutes, so remove them as they are softened.
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(You can also poach garlic by placing the partially covered [ovenproof] pan in a preheated 250F oven for the same amount of time.)
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Lift the garlic from the oil with a slotted spoon, and let the oil cool.
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Use the garlic-infused oil in place of the olive oil to prepare the focaccia, if desired, and refrigerate the remainder for other uses.
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Slice any large garlic cloves lengthwise in half or in thirds.
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After pouring the dough onto the sheet pan, make about 32 evenly spaced depressions in the dough with your fingertip (8 rows of 4 across), and gently press a garlic clove into each one.
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As the dough rises, it will partially enclose the garlic and protect it from becoming any darker than golden during baking.
