Rosemary Focaccia

Add ingredients up through the yeast into your bread machine, per manufacturer’s instructions (on my Sunbeam 5891 2-Pound Programmable Breadmaker, you put the wet ingredients in first, then the dry, with the yeast being last). Select dough cycle. Watch the dough kneading for the first five minutes to see if you need more water (if the dough just won’t come together and is too dry) or if you need more flour (if the dough is a sloppy mess just sloshing around the pan and is too wet). If so, add flour or warm water accordingly, a teaspoon at a time, until the dough comes together into a nice ball.

Once the dough cycle is complete, remove dough from the pan with lightly-floured hands and put it on a lightly-floured surface, covering the dough ball. Let it rest 10 minutes.

Grease a large cookie sheet (I used my rectangular baking stone from Pampered Chef). Pat out the dough on the sheet into a roughly 12-inch circle. Cover and let it rise in a warm area for 30 minutes, or until almost doubled in size.

Heat oven to 400 degrees Fahrenheit. Make depressions in the dough with your fingertips all over the surface. Drizzle the grapeseed oil over the focaccia. Sprinkle the 2-3 Tablespoons of chopped fresh rosemary (about 4-6 sprigs–make sure you chop it, as it gets sharp when baked) and flaky salt (to your taste) on top of that.

Bake 15-18 minutes, or until golden brown. Serve warm or cool completely on a wire rack.