Focaccia

2 1/2 teaspoon active dry yeast (1 envelope)

1/2 teaspoon granulated sugar

1 cup water (warmed to 95-105 degrees)

3 tablespoons extra virgin olive oil

3 1/2 cups bread flour

2 teaspoons sea salt

4 tablespoons extra virgin olive oil (for finishing)

3/4 cup fresh rosemary springs

2 teaspoons sea salt (for finishing - optional)

INSTRUCTIONS

Spray an approximate 10/15 cake pan with a non-stick cooking spray.

In a large mixing bow, combine the yeast, sugar and water. Let sit until foamy - about 5 minutes.

Stir in 3 tablespoons olive oil.

Add 2 teaspoons salt and 1/2 of the flour, stirring until combined. Continue stirring and in enough of the remaining flour to form a soft dough until it is no longer sticky.

Turn dough out onto a floured surface and knead until smooth and satiny - about 10 minutes. You can also knead dough in a stand mixer with a dough hook if desired.

Oil a large bowl and place dough into it, turning once to coat top with oil. Cover and let rise in a warm area until it doubles in size - about 1 1/2 hours.

When doubled, roll dough into a rectangle to fit the size of your prepared pan. Place dough in pan and push it into the corners with your fingertips.

Use your fingertips and push dimples into dough, across the entire surface. Push ringers deep into the dough, almost to the pan.

Cover with the damp towel and let rise for another 45 minutes.

Preheat oven to 425 degrees.

Place springs of rosemary into each dimple. Sprinkle 4 tablespoons olive oil across the top, allowing the oil to run into the dimples. Sprinkle top with sea salt if desired.

Place pan into preheated oven . Spray sides and bottom of the oven with water - the steam helps develop the crust. Close the oven and bake 5 minutes.

After 5 minutes of baking, spray oven again and continue to bake for about 20 minutes until golden brown. Remove to wire rack to cool.

Focaccia Bread Dip

½ c. Olive Oil

1 tsp. Italian Spice

¼ tsp. garlic powder

1/8 tsp sea salt

Whisk all ingredients in a small bowl for dipping.