Rosemary Focaccia Bread

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. For the dough, combine the 1/4 cup of the warm water, the yeast, and 1 teaspoon of the sugar. Let stand for about 5 minutes, until foamy.

Step 2

2. With a stand mixer fitted with a dough hook, combine the flour and salt. With the mixer on low speed, slowly pour in the yeast mixture, the remaining 1 ½ cups of warm water, ½ cup olive oil and the remaining 2 teaspoons of sugar. Turn the mixer to medium-high speed and mix for 5 minutes. The dough will form a ball and pull away from the sides.

Step 3

3. Lightly oil a bowl, and place the dough ball in the bowl. Cover with plastic wrap. Let rise in a warm location for about an hour, until doubled in size.

Step 4

4. Drizzle remaining 2 tablespoons of olive oil on an 8x8 pan.

Step 5

5. Punch down dough to release air. Add the dough to the square pan, and push to fit all edges. Using your fingers, create small divots in the dough.

Step 6

6. Cover again with plastic wrap, and let rise in a warm location for an hour, until soft and pillowy.

Step 7

7. For the topping, drizzle the bread with olive oil; top with rosemary and coarse sea salt.

Step 8

8. Bake at 425 and bake for 20-25 minutes, until the top is golden brown.

Step 9

9. Serve and enjoy!