Italian Focaccia Bread with Rosemary and Sea Salt

Ingredients

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

Method

1. 01
   In a large bowl, dissolve the yeast in warm water and let it sit until foamy, about 5 minutes.
2. 02
   Add the flour, olive oil, and salt to the yeast mixture and mix until a dough forms.
3. 03
   Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic.
4. 04
   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. 05
   Preheat the oven to 450°F (230°C).
6. 06
   Punch down the dough and transfer it to a greased baking sheet. Spread it out into a rectangle about 1/2 inch thick.
7. 07
   Using your fingers, make dimples all over the surface of the dough. Drizzle with olive oil and sprinkle with rosemary and sea salt.
8. 08
   Let the dough rest for another 20 minutes.
9. 09
   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.