- 1 (1/4 ounce) package active dry yeast
- 3/4 cup warm water (105 to 110 degrees)
- 3 cups unbleached all-purpose flour
- 1 teaspoon salt
- olive oil
- 2 tablespoons chopped fresh rosemary, divided
- coarse salt
Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
Meanwhile, in a large bowl, combine the flour, 1 tablespoon rosemary, one teaspoon of salt, yeast mixture and remaining water. Mix thoroughly with a wooden spoon and then your hands. (Note: if dough feels dry, add a bit more water a tablespoon at a time until it feels more elastic).
Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.
Preheat oven to 425.
Punch down and place on an oiled baking sheet, forming into an oval or circle or rectangle. If you want, you can sprinkle corn meal on baking sheet instead of oil for a more rustic focaccia.
Dimple the top surface with your finger tips, then prick about 10 to 12 times with a fork and finally brush olive oil and sprinkle with coarse salt and remaining rosemary. Bake about 15 to 20 minutes or until golden. Serve warm or at room temperature.
I usually eat focaccia with slices of brie, but since I'm not supposed to eat fresh brie, I just cut myself a chunk of brie and baked it until it got all melty and paired it with the focaccia. It was heaven!