Rosemary Focaccia

Serves 4-6


1 package active dry yeast
1½ cups lukewarm water
1 teaspoon sugar
4 cups unbleached white flour
2 teaspoons kosher salt (1 teaspoon reserved for top)
2 tablespoons olive oil
¼ cup fresh rosemary, chopped fine (2 tablespoons reserved for top)
Extra flour for kneading


In a small bowl, gently whisk together the yeast, 1 cup lukewarm water and the sugar. Let the mixture stand until frothy, about 7 minutes. In a large mixing bowl, combine and mix flour and salt. Add yeast mixture and stir well until dough is well mixed. Add olive oil and again mix well. Turn onto lightly floured surface and knead about 7 minutes sprinkling more flour as needed if dough is sticky. Place dough in a lightly oiled ceramic bowl, dampen a kitchen towel in warm water and use the towel to cover the bowl. Let dough rise until double in size, usually about 1½ hours. Punch the dough down and again turn onto lightly floured surface. Divide dough into two sections for easier kneading and rolling. Knead each section of dough for a few minutes until texture is elastic. Grease two medium baking trays. Roll dough out until it is about ¾ inch thick and set in baking pans. Cover with warm kitchen towels and let rise again for about an hour. Sprinkle salt and rosemary over the tops and with an oiled finger; push little indentations about ½ inch deep and about one and a half inches apart all over focaccia. Place rolls in a 450° oven that has been preheated for at least an hour and bake for about 10-15 minutes or until golden brown. Take out of oven and cool.

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