Focaccia Bread

Delicious Italian flat bread

1 3/4 cups warm water 1 package active dry yeast 1 tablespoon sugar 5 cups all-purpose flour, plus additional for kneading 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling 1 cup extra-virgin olive oil, divided

rosemary(optional)

Combine the water, sugar and and yeast in a small bowl. Let stand for about 10 minutes.

Whisk the flour and salt together then with a rubber spatula comebine the yeast mixture and 1/2 of olive oil. Once the dough has come together tranfer it to a lightly floured surface and knead it for 10 minutes. If it is sticky just use more flour. You will know it is done when you lightly touch it and it bounces back. Coat the inside of a bowl with olive oil and place the dough inside of it. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size. this will take about 1 hour. Coat a jelly roll pan with the remaining 1/2 cup olive oil. Begin pressing the dough out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. With your fingers press holes all the way through the dough. This will give it its signature look. Now its time for a second proof. Put the dough in the warm place for another hour.

Preheat the oven to 425 degrees F. Liberally lightly sprinkle the top of the focaccia with some olive oil, salt and rosemary

Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes.

Now its time to enjoy your hard work!