1 1/2 cup warm water
1 package yeast
1 cup unbleached flour
2 cups unbleached flour
2 tsp salt
1/2 tsp sugar
2 Tbs fresh rosemary
4 Tbs EV Olive Oil
1/2 tsp sea salt
Mix first three ingredients whisking until smooth. Cover bowl with plastic wrap. Allow to sit at room temperature 3-4 hours or overnight in fridge. Dont allow to sit more than 16 hours.
Bring mixture to room temp for one hour. Combine with next three ingredients with a stand mixer equipped with a dough hook. Mix on low speed until well combined. Continue to mix for about 5 minutes. Dough should be wet and sticky. If not add a couple tsp water and mix.
coat another bowl with olive oil. Place dough in bowl turning to coat. Cover with plastic wrap and allow to rise in a warm spot until doubled in size, 1 1/2 - 2 hours.
Coat a 9x13 metal pan with 3 Tbs olive oil. Press dough into pan with oiled hands. Cover with plastic wrap and allow to raise until 1" thick 30-60 minutes.
Press oiled fingers into top of focaccia to dimple. Drizzle dough with 4 Tbs Olive oil. Sprinkle Rosemary and Salt over top evenly.
Bake at 400 25-30 minutes until top is golden and sides pull away from pan.
Also good topped with carmelized onions or olives