Rosemary & Olive Focaccia

• FOR THE ROSEMARY-INFUSED OIL:
• 1/3 cups Olive Oil
• 3 sprigs Rosemary
• _____
• FOR THE FOCACCIA:
• 1 package (1/4 Oz. Packet) Active Dry Yeast
• 1-1/2 cup Warm Water
• 1 teaspoon Table Salt
• 1 teaspoon Sugar
• 5-1/2 cups All-purpose Flour
• 3 Tablespoons Olive Oil, For Coating Bowl, Pan, And Brushing On Dough
• 1 Tablespoon Coarse Sea Salt
• 1/4 cups Chopped Rosemary
• 1/2 cups Pitted Kalamata Olives, Chopped
• Fresh Ground Pepper

1. For the rosemary-infused oil, heat the olive oil until warm. Add rosemary sprigs and seal by wrapping or place in an airtight container (this makes the rosemary-infused olive oil for added flavor). Set aside until ready to use.
2. For the focaccia, stir together yeast and water and let sit until creamy, about 5 minutes.
3. In a mixer with a paddle attachment, stir together 1/4 cup rosemary-infused oil, table salt, and sugar with the yeast water. Slowly add flour until a dough forms. Replace the paddle with a dough hook attachment (or remove the dough and begin kneading now) and knead on low until smooth and slightly sticky, about 3 minutes.
4. Coat a large bowl with olive oil and place the ball of dough in the bowl, coating it. Cover with plastic or tie a bag around the bowl, place in a warm area (such as near your dryer or oven) and let it rise until doubled in size, about 1 1/2 hours.
5. Coat a 15 x 10 x 1" pan with olive oil. Once doubled, press dough into the pan and cover again, letting double in size 1 hour.
6. Once risen, poke dough with fingers to make small indentions. Brush with olive oil then sprinkle sea salt, chopped rosemary, olives and pepper. Bake at 425u0b0F for 15-20 minutes or until golden. Enjoy!

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Taken from tastykitchen.com/recipes/breads/rosemary-olive-focaccia/ (may not work)