Rosemary Sea Salt Focaccia

Warm water to between 110-115ºF and add yeast to activate. Set aside for about 5 minutes.

In a large mixing bowl, combine flour, sugar, regular salt, yeast/water mixture, and 3/4 cup oil. Knead together for approximately 10 minutes, letting rest two minutes and kneading for an additional two minutes.

Set bowl with dough aside in a dark warm area, covered with damp towel for 30 minutes.

Preheat oven to 350ºF. Spread out dough onto a nonstick sheet, dimpling with your fingers. Spread out the remaining 2 tablespoons of olive oil, sprinkle sea salt on top and de-stemmed rosemary.

Bake for 15 minutes, cut and serve.