Rosemary Garlic Focaccia

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I was lucky enough to have my italian uncle pat make this for me all through my teens. I like to think now that it sustained me more than physically. I could eat this every day and never get tired of it - it's the perfect bread.

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Steps

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In a bowl , stir together yeast , sugar and 1 cups lukewarm water and proof yeast for 10-15 minutes , or until foamy.

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Stir in 4 cup of flour , 1 tblsps of the olive oil and the salt , adding as much of the remaining flour as necessary to form a soft and slightly sticky dough.

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Transfer to a lightly-oiled bowl , turn to coat , and let rise , covered , in a warm place for 1 hour , or until double in size.

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Knead dough down and press with lightly-oiled hands into a well-oiled 15 x 10 inch jelly-roll pan and let it rise , covered loosely , for 30 minutes.

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Preheat oven to 375 degrees f.

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Set rack in center of oven.

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Dimple dough with your fingers in places , drizzle 2 tblsps olive oil over and spread over dough.

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Sprinkle with rosemary , garlic and sea salt.

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Bake for 35-40 minutes or until pale golden.

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Let cool for 10 minutes before cutting.

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Serve warm or at room temperature.

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Dried oregano is also a great add-in.

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Ingredients

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active dry yeast, sugar, all-purpose flour, salt, olive oil, dried rosemary, garlic cloves, sea salt