Italian Focaccia Bread with Rosemary and Sea Salt

Ingredients

• 3 1/2 cups all-purpose flour
• 1 packet active dry yeast
• 1 1/2 cups warm water (110°F/45°C)
• 1/4 cup olive oil plus more for greasing
• 1 teaspoon salt
• 1 tablespoon fresh rosemary chopped
• 1 teaspoon coarse sea salt

Instructions

1. 1 In a large bowl, dissolve the yeast in warm water and let it sit until foamy, about 5 minutes.
2. 2 Add the flour, olive oil, and salt to the yeast mixture and mix until a dough forms.
3. 3 Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic.
4. 4 Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.
5. 5 Preheat the oven to 450°F (230°C).
6. 6 Punch down the dough and transfer it to a greased baking sheet. Spread it out into a rectangle about 1/2 inch thick.
7. 7 Using your fingers, make dimples all over the surface of the dough. Drizzle with olive oil and sprinkle with rosemary and sea salt.
8. 8 Let the dough rest for another 20 minutes.
9. 9 Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown.
10. 10 Remove from the oven and let cool slightly before cutting into pieces and serving.