1 3/4 cups warm water
4 1/2 cups bread flour
1 package active dry yeast
2 teaspoons fine salt
1/2 cup extra virgin olive oil
2 tablespoons coarsely chipped fresh rosemary
1/2 teaspoon sea salt
Directions:
Put the water in a medium bowl; whisk in 2 tablespoons of the flour, then sprinkle the yeast over the surface. Set aside until foamy, about 10 minutes.
Whisk the remaining flour and the fine salt into an electric mixer.
Make a well in the center and pour in the yeast mixture and 1/4 cup of the olive oil.
Gradually mix the flour with wooden spoon to make a shaggy, loose dough.
Mix on high until dough is workable but still moist. (about 4-5 minutes). Form dough into a ball.
Lightly oil a large bowl and place the dough in the bowl, turning around to coat. Cover with moist kitchen towel and let rise for 45 minutes.
Knead dough on lightly floured surface briefly before reshaping into a ball and setting aside in the bowl to rise for another 45 minutes.
Pour remaining 1/4 cup olive oil into an 11 17 inch jelly roll pan.
Put dough in pan and flatten by hand.
Set aside for 10 minutes until dough spreads easily in pan. Turn it over so both sides are well coated with the oil.
Stretch and press from the center to the edges of the pan.
Make indentations in the dough with fingertips and sprinkle with rosemary.
Cover with towel and let rise until puffy, about an hour.
Preheat oven to 425, sprinkle dough with sea salt. Bake until golden brown, about 20 minutes. Slip focaccia from pan and cool on a rack.
Serve with delicious pasta!
(original recipe found in Food Network cookbook)
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