Rosemary Focaccia Bread

Directions:

First begin by dissolving the yeast in the warm water in a medium bowl. Wait a few minutes for the mixture to start to foam up.

In the bowl of a standing mixer, whisk the flours and salt to combine. Add the yeast mixture and 2 tablespoons of the olive oil and knead with the hook fitting for 5-8 minutes until dough is smooth and elastic. Remove dough and form into a ball. Add 2 teaspoons of olive oil in a large bowl and put in the ball of dough and turn it so it is coated on all sides. Cover with a dish towel and place it in a warm place to double in size, about 2 hours.

Once the dough has doubled in size, drizzle about 1 teaspoon of olive oil onto a 17 x 12 inch baking sheet and brush it all over the bottom and sides. Punch down the dough and place on the baking sheet. Using your fingertips, coax and stretch the dough to cover the bottom of the pan; it may not reach all the way to the edges. Cover with a dish towel and leave in a warm place to rest, about 30-40 minutes.

While your dough is resting, preheat the oven to 450° F with a rack in the middle of the oven. Strip the rosemary leaves from the stems and break any large leaves in half. Once your dough has puffed up in the pan a little, sprinkle the rosemary evenly over the surface.

Using your fingertips, dimple the surface of the focaccia all over. Drizzle about two teaspoons of olive oil over the loaf, so the oil pools in the indentations here and there. Use a little more if needed. Sprinkle with sea salt and place in the oven. Immediately turn the heat down to 375° F and bake for 15-25 minutes, checking every 15 minutes. The bread is ready when it is golden brown.

Remove from oven and, using a spatula, remove bread from baking sheet and place on a wire rack to cool slightly. Focaccia is best when eaten warm. Enjoy!