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["For the rosemary-infused oil, heat the olive oil until warm. Add rosemary sprigs and seal by wrapping or place in an airtight container (this makes the rosemary-infused olive oil for added flavor). Set aside until ready to use.", "For the focaccia, stir together yeast and water and let sit until creamy, about 5 minutes.", "In a mixer with a paddle attachment, stir together 1/4 cup rosemary-infused oil, table salt, and sugar with the yeast water. Slowly add flour until a dough forms. Replace the paddle with a dough hook attachment (or remove the dough and begin kneading now) and knead on low until smooth and slightly sticky, about 3 minutes.", "Coat a large bowl with olive oil and place the ball of dough in the bowl, coating it. Cover with plastic or tie a bag around the bowl, place in a warm area (such as near your dryer or oven) and let it rise until doubled in size, about 1 1/2 hours.", "Coat a 15 x 10 x 1"" pan with olive oil. Once doubled, press dough into the pan and cover again, letting double in size 1 hour.", "Once risen, poke dough with fingers to make small indentions. Brush with olive oil then sprinkle sea salt, chopped rosemary, olives and pepper. Bake at 425u00b0F for 15-20 minutes or until golden. Enjoy!"]
