Rosemary Focaccia Bread

Ingredients

• 0.3 oz active yeast dry
• 4.5 cups bread flour 
• 0.3 cup olive oil extra virgin 
• 3 tablespoons olive oil extra virgin 
• 2 tablespoons rosemary leaves fresh divided
• 1 teaspoon kosher salt 
• 1 tablespoon salt 
• 1.7 cups water lukewarm (100° to 110°)

Equipment

• bowl
• frying pan
• oven
• wire rack
• plastic wrap
• wooden spoon
• stand mixer
• kitchen towels

Directions

1. Stir together yeast and warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes.
2. Add bread flour, 1/4 cup oil, and 1 Tbsp. table salt to yeast mixture. Beat on low speed, using paddle attachment, 10 seconds or until blended. Increase speed to medium. Beat 45 seconds or until dough is smooth.
3. Add 1 Tbsp. rosemary. Replace paddle attachment with dough hook; increase speed to medium-high, and beat 4 minutes. (Dough will be sticky.)
4. Turn dough onto a floured surface, and knead until smooth and elastic (about 1 minute).
5. Place in a greased bowl, turning to coat. Cover dough with plastic wrap, and let rise in a warm place (80 to 85), free from drafts, 1 hour or until doubled in bulk.
6. Press dough into a well greased 15- x 10-inch jelly-roll pan, pressing to about 1/4-inch thickness. Cover with a kitchen towel, and let rise in a warm place 1 hour.
7. Preheat oven to 47
8. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals; drizzle with 3 Tbsp. oil.
9. Sprinkle with kosher salt and remaining 1 Tbsp. rosemary.
10. Bake 14 to 16 minutes or until top is light brown.
11. Remove from pan to a wire rack, and cool 10 minutes.