Rosemary Focaccia Bread

Stand Mixer Method

1. Use the paddle attachment or start directly with the dough hook. Combine the flour, salt, and yeast in the mixing bowl. If using active dry yeast, see Note below for activation instructions.
2. Note: If using active dry yeast, sprinkle it over 1 ½ cups of warm water and whisk lightly. Let sit for 7-10 minutes until frothy. Proceed with the recipe.
3. With the mixer on low, add 2 tablespoons of olive oil and 1 ½ cups of warm water. Mix until smooth. If the dough is too dry, add more water a little at a time until it's soft and very sticky.
4. Switch to the dough hook if you haven’t already, and knead the dough on medium speed for 1-2 minutes. The dough will begin to pull away from the sides of the bowl (but still stick to the bottom). But honestly, you can skip this step if you choose! That's how forgiving this bread is. Then follow the steps below in First Rise.

By Hand Method

1. In a large bowl, mix the flour, salt, and yeast. If using active dry yeast, see Note above.
2. Drizzle 2 tablespoons of olive oil over the dough, then pour in 1 ½ cups of warm water. Stir with a wooden spoon until combined. If the dough is too dry, add water a few teaspoons at a time until it’s soft and sticky.
3. Transfer the dough to a lightly oiled surface and knead for 7-10 minutes until the dough is elastic but still sticky. Follow the steps below for rising.

First Rise

1. Pour 2 tablespoons of olive oil into a large mixing bowl (I like glass or ceramic) and using a spatula or oiled fingers, gently pull the dough away from the edges and encourage it to fall into the oiled bowl. Keep turning and using the spatula to scrape at the edges and the bottom. 
2. Once in the prepared bowl, using oiled hands gently flip the dough over so that it is completely covered with oil. Cover with plastic wrap or seal the bowl with a plastic lid if available. NOTE: At this point, you can place the dough in the fridge or 12-36 hours for a cold fermentation, this will further develop the texture and the flavors of the focaccia.
3. Place the covered bowl in a warm spot (between 75-80°F) or in oven set on proof setting (make sure it doesn't get over 80°F) for 30-90 minutes. (If your house is cool below 70°F, allow it to rise for a minimum of an hour). 

Second Rise & Shaping Focaccia

1. Once about doubled in size, spread 2 tablespoons of olive oil evenly into a 9x13 inch baking pan or two 9” round pans or square pans. I love my USA pans as this usually doesn’t require more oil, but if you have a really old pan that tends to stick to, you may want to line it with parchment paper and oil or butter it before oiling.
2. Since it’s been sitting in a little puddle of olive oil, the dough should now slip out easily into your pan, or using oiled hands or a spatula, gently pull away from the edges, while tipping the bowl over the pan. 
3. Getting your hands oiled using excess oil from the bowl, using your fingers to stretch the dough to the edges of the pan, gently. If the dough is springing back too quickly, allow the dough to rest for 5-10 minutes, then come back and stretch again. 
4. Sprinkle rosemary over the top of the dough and some of the flaky sea salt (about 1 teaspoon), pour the final 2 tablespoons of olive oil evenly over the dough and brush to cover evenly. 
5. Press fingers straight down deep into the dough, creating deep dimples in the dough, giving it the classic bumpy appearance. Pushing some of the rosemary and salt deep into the dough. Sprinkle with the remaining ½ teaspoon (approx) flaky sea salt and allow to rest while the oven preheats. 
6. Preheat the oven to 425° F (220 ° C) and allow the focaccia dough to rest at room temperature while the oven preheats for 30-45 minutes. Bake for 25-30 minutes until top is golden and bottom is crispy and golden also. Allow to cool in the pan for 10 minutes on a cooling rack. Then cut and serve. Delicious by itself, slice and add a little butter, or slice in half and use it for sandwiches.  Fresh Tip: If the top of the focaccia looks like it's drying out during baking, drizzle a bit of extra olive oil over it. To do this, briefly remove the focaccia from the oven, making sure to close the oven door while you brush on the oil. Then return it to the oven to finish baking.