Focaccia with Rosemary

Ingredients

• 500 grams All-purpose flour
• 375 ml Warm water
• 2.25 tsp Active dry yeast
• 1 tsp Honey
• 4 tbsp Extra virgin olive oil
• 3 sprigs Fresh rosemary
• 1 tsp Flaky sea salt
• 2 tsp Kosher salt

Instructions

1. 1

   In a large bowl, whisk together warm water, honey, and yeast. Let sit for 5 minutes until foamy.

2. 2

   Add flour and kosher salt. Stir with a spatula until a sticky dough forms.

3. 3

   Cover the bowl with a damp cloth and let rise in a warm spot for 1 hour or until doubled in size.

4. 4

   Pour 2 tablespoons of olive oil into a 9x13 inch baking pan. Transfer dough to the pan.

5. 5

   Stretch the dough gently to the edges. Cover and let rise again for 45 minutes.

6. 6

   Preheat oven to 425°F (220°C).

7. 7

   Use your fingers to poke deep dimples all over the dough. Drizzle with remaining olive oil.

8. 8

   Sprinkle with fresh rosemary leaves and flaky sea salt.

9. 9

   Bake for 20 minutes or until the top is golden brown and the edges are crisp.

10. 10

    Let cool in the pan for 5 minutes before slicing.