Simple Rosemary Focaccia

• FOR THE DOUGH:
• 4-1/2 cups Unbleached All-purpose Flour
• 2 Tablespoons Olive Oil, Plus More For Oiling Bowl
• 2 teaspoons Instant Yeast
• 2 teaspoons Sugar
• 2 teaspoons Kosher Salt
• 1-1/2 cup Warm Water
• FOR THE TOPPING:
• 1/4 cups Plus 3 Tablespoons Olive Oil
• Cornmeal, As Needed
• 3 Tablespoons Chopped Fresh Rosemary
• Fleur De Sel, For Sprinkling
• Crushed Red Pepper, To Taste (optional)

1. Note: Prep time includes 1 hour and 20 minutes inactive time.
2. Place flour, olive oil, yeast, sugar, and salt in a large mixing bowl. Begin mixing with the paddle attachment. Gradually pour in the warm water and mix until combined. Switch to a dough hook and mix for 5 minutes on medium to medium-low.
3. Remove the dough to a surface lightly coated with flour. Knead a few times until the dough is not as sticky. Place in an oiled bowl. Loosely cover with a piece of oiled plastic wrap. Let rise for about 1 hour, or until puffy and doubled in size.
4. Preheat oven to 400u0b0F. Line a cookie sheet with parchment. Pour 1/4 cup olive oil on top of the parchment, spreading out over the entire sheet. Sprinkle with cornmeal.
5. Press the risen dough onto the oiled parchment, stretching into a freeform oval. Cover with oiled plastic wrap and let rest for 20 minutes.
6. Drizzle the top of the dough with remaining 3 tablespoons olive oil. Sprinkle with the chopped rosemary, several pinches of fleur de sel, and a couple small pinches of red pepper.
7. Bake for 30-35 minutes, or until golden brown. Slide the bread onto a wire cooling rack to cool just a bit. Serve warm.

flour, olive oil, yeast, sugar, kosher salt, water, ubc, cornmeal, rosemary, fleur de sel, red pepper

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