Genovese Focaccia

Note: the prep time and cook time are correct; there’s just another hour (and a bit) of wait time in between!

Combine the tepid water, the active dry yeast, sugar and salt in a separate cup or bowl and let it proof for a couple of minutes. Put the flour in the bowl of a stand mixer (with the dough hook attachment), add the olive oil and the proofed water/yeast mixture. Mix until everything has combined and then a minute longer to create a nice, not-too-sticky ball of dough. Put a little olive oil in a bowl, place the dough in there (I use the same stand mixer bowl) and let it rise for about 45 minutes, or until doubled in size.

When the dough has risen, place the dough on a cookie sheet or pizza plate and spread it out to form a square or circle. The dough can be fairly thin. Using the back of a wooden spoon, make dimples about an inch apart in the dough. Sprinkle the rosemary and garlic powder over the dimpled dough (optional).

Combine the oil, water, and sea salt and spread that over the dough. You might have some left over—that’s okay, just make sure the entire dough is covered in the mixture.
Let the dough rise for another 20 to 30 minutes.

Sprinkle a tiny bit of parmesan over the focaccia (optional); it should not become a cheesy bread, just the slightest hint of parmesan should do the trick! Bake in a preheated oven (395 degrees F) for 18 to 20 minutes.