Rosemary Sea Salt Focaccia

• 3/4 cups Warm Water
• 2-1/4 teaspoons Active Yeast
• 2 cups All Purpose Or Bread Flour
• 1 Tablespoon Sugar
• 3/4 teaspoons Salt
• 3/4 cups Oil, Plus 2 Tablespoons For Topping
• 1/2 teaspoons Sea Salt For Topping
• 2 whole Rosemary Sprigs

1. Warm water to between 110-115u0b0F and add yeast to activate. Set aside for about 5 minutes.
2. In a large mixing bowl, combine flour, sugar, regular salt, yeast/water mixture, and 3/4 cup oil. Knead together for approximately 10 minutes, letting rest two minutes and kneading for an additional two minutes.
3. Set bowl with dough aside in a dark warm area, covered with damp towel for 30 minutes.
4. Preheat oven to 350u0b0F. Spread out dough onto a nonstick sheet, dimpling with your fingers. Spread out the remaining 2 tablespoons of olive oil, sprinkle sea salt on top and de-stemmed rosemary.
5. Bake for 15 minutes, cut and serve.

water, active yeast, flour, sugar, salt, oil, salt, rosemary

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