FOCACCIA
Dough:
1 Tablespoon sugar
1 Tablespoon active dry yeast
1 1/2 Cups water, lukewarm (less than 105 degrees)
4 1/2 Cups all-purpose flour
1/2 teaspoon kosher salt
1 Tablespoon fresh rosemary, chopped
Topping:
1 1/2 teaspoons kosher salt
2 Tablespoons olive oil
2 Tablespoons fresh rosemary, chopped
1. Combine the sugar, yeast, and water. Stir to dissolve the yeast. Let sit for 5 minutes.
2. Stir in the 1/2 teaspoon salt. Stir in the flour, a little at a time. When the mixture will not take any more flour, stop adding flour. Depending upon the humidity, you may use as little as 4 cups of flour. Knead on a lightly floured surface until smooth.
3. Place dough in an oiled bowl, cover, and let rise until doubled in size in a warm draft-free location, one to two hours.
4. Oil a sheet pan, punch down the dough, and spread in the pan evenly. Brush the top of the dough with olive oil and allow to rise again until double in size.
5. Make indentations in the dough every 2 inches or so with your small finger. Add any remaining olive oil (let drizzle into indentations). Sprinkle on the entire 1 1/2 teaspoons of kosher salt, then the 2 Tablespoons of fresh rosemary.
6. Bake at 400 degrees F for 10-18 minutes until golden brown. Let cool for a few minutes in the pan, and then move to a wire rack. Serve warm or cool.
