Focaccia

Adjust

In a medium bowl, whisk together water, sugar and yeast. Set aside to proof. 

Measure out flour and salt into a stand mixer and whisk together. 

When yeast is proofed, pour mixture into kitchen aid and mix on low speed with the paddle attachment until everything comes together. 

Remove the paddle and cover the bowl with plastic wrap or a towel. Let sit for 1 1/2 hours, or until doubled. 

Pour about 3 tbs. of oil onto a 13x18 or 11x17 sheet pan to evenly coat. 

Heat oven to 425.

Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to lift the dough onto the prepared sheet pan. Roll the dough ball in the oil to coat it all over.

Let dough rest for 20 minutes.

Drizzle remaining 1 tbs. of oil over the top. Use your fingertips to stretch and press the dough to the edges making it dimply all over the top. 

Sprinkle top of dough with flaky sea salt and dried or fresh rosemary. 

Bake for 20-25 minutes, until lightly puffed on top and golden and crisp underneath. 

Remove pan from the oven. After a few minutes, transfer bread to a cooling rack to cool completely. 

To halve for sandwiches: Trim off the very outer edges. Cut through each corner, then run the serrated knife through the short end until you get to the midway point, then start from the other short end until you get to the midway point.