Rosemary & Olive Focaccia

For the rosemary-infused oil, heat the olive oil until warm. Add rosemary sprigs and seal by wrapping or place in an airtight container (this makes the rosemary-infused olive oil for added flavor). Set aside until ready to use.

For the focaccia, stir together yeast and water and let sit until creamy, about 5 minutes.

In a mixer with a paddle attachment, stir together 1/4 cup rosemary-infused oil, table salt, and sugar with the yeast water. Slowly add flour until a dough forms. Replace the paddle with a dough hook attachment (or remove the dough and begin kneading now) and knead on low until smooth and slightly sticky, about 3 minutes.

Coat a large bowl with olive oil and place the ball of dough in the bowl, coating it. Cover with plastic or tie a bag around the bowl, place in a warm area (such as near your dryer or oven) and let it rise until doubled in size, about 1 1/2 hours.

Coat a 15 x 10 x 1″ pan with olive oil. Once doubled, press dough into the pan and cover again, letting double in size 1 hour.

Once risen, poke dough with fingers to make small indentions. Brush with olive oil then sprinkle sea salt, chopped rosemary, olives and pepper. Bake at 425ºF for 15–20 minutes or until golden. Enjoy!