ONE HOUR ROSEMARY FOCACCIA BREAD

Steps:

• Place the warm water and sugar in the mixing bowl of a stand mixer fitted with the paddle attachment (you can use an electric handheld mixer as well). Stir well to combine.
• Sprinkle the yeast over the water and stir just a bit. Let stand until foamy, about 5 minutes.
• Turn the mixer on low speed, and add 1 cup of the flour and 3/4 teaspoon of the salt and mix just until combined.
• Add 2 tablespoons of the olive oil and 1/2 tablespoon of the fresh rosemary or 1 teaspoon dried and mix until combined.
• With the mixer on low, gradually add 1/2 cup of the remaining flour, then add just enough of the remaining 1/4 cup until the dough begins to pull away from the sides of the bowl (you may not need it all).
• Preheat oven to 200 degrees. Grease a cast iron skillet or 8 - 9″ cake pan with 1/2 tablespoon of the olive oil.
• Lightly flour a surface with flour. Remove the dough and place onto the floured surface and sprinkle the top lightly with flour as well. Gently shape the dough into a flat disk and place in the prepared skillet.
• Gently press the dough evenly in the bottom of the skillet and 1″ up the sides, then cover with a clean towel.
• TURN OFF THE OVEN and place the skillet in the oven for 20 minutes to rise.
• Remove the skillet from the oven and remove the towel. Preheat the oven to 400 degrees.
• In a small bowl, combine 2 tablespoons of olive oil, the remaining 1/4 teaspoon of salt, garlic, and remaining rosemary.
• Brush the olive oil mixture over the focaccia bread dough, then make indents over the top of the dough with your thumb.
• Bake for 20 minutes, or until golden. Remove from the oven, and brush with the remaining tablespoon of olive oil and sprinkle with flaky sea salt if desired.
• Cool slightly on a wire rack and serve!