Fresh Rosemary Focaccia

Fresh Rosemary Focaccia
Tiffany Wellman

1 Tbsp Active dry yeast
1 ½ cups warm water
1 tsp sugar
4 ½ cups all-purpose (plain) flour, plus more if needed
2 tsp kosher salt
¾ cup extra-virgin olive oil
1 ½ tsp coarsely chopped fresh rosemary
¾ tsp coarse sea salt or fleur de sel

In a small bowl, sprinkle the yeast over ½ cup of the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in the sugar, and then whisk in ½ cup of the flour until smooth. Cover with plastic wrap and let stand in a warm spot until the mixture bubbles, about 15 minutes.

In the bowl of a stand mixer, stir together the remaining flour and the salt and make a well in the center. Pour the yeast mixture into the flour well, and then pour in the remaining water and ½ cup of the oil. Fit the mixer with the dough hook and knead on medium speed, adding more flour to reduce stickiness if needed, until smooth, 8-10 minutes. Shape the dough into a ball, place in an oiled bowl, turn the ball to coat with oil, cover tightly with plastic wrap, and let the dough rise in a warm spot until doubled, about 2 hours.
Lightly oil a 9x13 inch baking pan or dish Punch down the dough in the bowl, then transfer the dough to the pan. Gently stretch it to fit the pan, pushing the edges of the dough into the corners. Using your fingertips, dimple the entire surface. Drizzle the remaining oil over the dough, then sprinkle evenly with the rosemary and sea salt. Cover with plastic wrap and let rise in a warm spot for 30 minutes. Preheat the oven to 425*F and continue to bake until golden, about 20 minutes. Let cool in the pan on a rack for 15 minutes before serving.
Makes one flat bread