Rosemary Olive Oil Focaccia Bread

In a large mixing bowl or stand mixer with dough hook, combine water, sugar and yeast and mix. Allow it to sit for 5-10 minutes to activate yeast.

Combine flour and salt and add it into the liquid mixture and knead until dough forms and pulls away from side of the bowl.

Roll onto a floured surface and knead dough until smooth and just slightly tacky.

Add 2 tablespoons of oil into a large bowl and add the dough. Turn to coat dough ball in oil then cover with a clean kitchen towel and place in a warm place until size of dough has doubled (about 1 hour).

Pour half of the remaining oil onto a rimmed 13×9-inch baking sheet, transfer dough to pan and press it out with you fingertips until it covers the entire pan.

Drizzle remaining oil on top of dough (this will seem like too much oil) however it will get absorbed as the bread cooks. Remove rosemary leaves from springs and roughly chop and sprinkle on top of bread.

Allow bread to sit uncovered while oven heats to 425 F.

Sprinkle top of dough with kosher salt and allow to bake for 20-25 minutes or until golden brown. Remove from oven. Allow to cool for 10 minutes before slicing.

This bread is great dipped into your favorite olive oil.