Rosemary - Garlic Focaccia

1. 1

   In a bowl, stir together yeast, sugar and 1 3/4 cups lukewarm water and proof yeast for 10-15 minutes, or until foamy.

2. 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. 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 1/2 x 10 1/2 inch jelly-roll pan and let it rise, covered loosely, for 30 minutes.

4. 4

   Preheat oven to 375 degrees F. Set rack in center of oven.

5. 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. 6

   Bake for 35-40 minutes or until pale golden. Let cool for 10 minutes before cutting. Serve warm or at room temperature.

7. 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.

* Per serving · 4 servings · Values may vary.

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