Rosemary Focaccia

In a large mixing bowl (or the bowl of a stand mixer), combine water, yeast and sugar and let sit until top foams, about 5 minutes.

Add in flour, olive oil, salt and rosemary leaves to yeast mixture and, with a dough hook, mix on low speed until dough forms.

Place dough on lightly floured surface and gently knead until dough comes together just about 1-2 minutes.

Coat a large bowl with olive oil. Place dough ball in the bowl and turn to coat with olive oil. Cover the bowl with a towel and place in a warm place until dough rises and doubles in size, about 1 hour.

Coat a 15″x10″ baking sheet with olive oil. Stretch dough evenly on the pan. Alternatively, place dough on a large baking sheet coated with olive oil and stretch to a 15″x10″ square or oblong. Cover the baking sheet with a towel and place in a warm place again to rest for about 1 hour.

Preheat oven to 400ºF. Brush the top of the focaccia with olive oil and sprinkle with coarse sea salt. Bake on center rack for about 20-25 minutes until top is golden brown. Immediately transfer focaccia to a wire rack.