Rosemary Focaccia

• 3 1/4 cups all purpose flour
• 1 packet instant dry yeast
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 1/2 cups warm water (no higher tha 110 degrees)
• 3 tablespoons olive oil, plus more for topping
• 5-8 sprigs rosemary or tarragon, needles/leaves whole
• Extra kosher salt for sprinkling
• Freshly ground black pepper

1. In a stand mixer bowl (with the mixer attached to a dough hook), combine flour, yeast, sugar, salt, and warm water and then stir slowly to combine.
2. Bring the mixer up to medium speed and knead for about five minutes. Depending on the humidity, you may need to add more flour in order to turn it into a smooth ball. After five minutes, knead by hand a little more, adding flour if needed to reduce the stickiness, though this dough will always have a little stickiness.
3. Coat a bowl with olive oil and place the smooth ball of dough into it and cover with a towel. Let rise for three hours at room temperature.
4. Once the dough has doubled in size, punch down and preheat the oven to 350 degrees. Coat a 9x13 pan with olive oil and stretch the dough to fill the pan, press dimples into the dough, and then season with salt and pepper.
5. Sprinkle desired herbs evenly over the top of the bread, and place into the middle of the oven to bake for 20 minutes. Then set the oven to broil, and while monitoring every two minutes, brown the top of the bread to desired doneness.

flour, yeast, sugar, salt, water, olive oil, rosemary, extra kosher salt, freshly ground black pepper

Taken from food52.com/recipes/1488-rosemary-focaccia (may not work)