Easy Rosemary Focaccia

Instructions

Dissolve 1 1/2 teaspoons instant dry yeast in the 3/4 cup warm water and 1/4 cup extra virgin olive oil in a large mixing bowl or stand mixer. Stir in 2 teaspoons granulated sugar, 1 1/2 teaspoons salt, and 2 cups of flour. Knead on a medium-low speed, or by hand until it forms a nice smooth dough, adding the remaining 1/2 cup of flour as necessary to achieve a smooth dough that is tacky to the touch, but not sticky enough to stick to your hands. This should take less than 5 minutes, even when doing it by hand instead of in a mixer.

Transfer to a lightly greased bowl. Cover with plastic wrap or a clean towel and let rise until double in size, 1 to 1 1/2 hours.

Preheat oven to 425 degrees Fahrenheit. Lightly grease a baking sheet with olive oil or nonstick cooking spray.

Use your hands to shape the risen dough into a ball and flatten it out with your hands, stretching it or rolling it into a 8 to 10-inch in diameter disc. It should 1/2 to 1-inch thick. Lay it out on the prepared baking sheet.

Rub the surface of the dough with 2 teaspoons extra virgin olive oill to coat the top completely with the oil. Use your fingers to press into the dough creating lots of little divots over the whole disc. Sprinkle the top with 1 teaspoon dried rosemary, 1/4 teaspoon sea salt, and 1/4 teaspoon freshly ground pepper.

Bake in the preheated 425 degree oven for 15 to 20 minutes, until golden brown.

Transfer to a wire rack to cool before slicing and serving. Slice into wedges or long slices, or split for sandwiches.

Bread,Side