Rosemary Focaccia Bread

I adapted this gem from Epicurious. Of course, it came from Gourmet in 2002.

The original recipe calls for 5 cups flour, but I used 4 and it worked out great! Next time I might add herbs to the dough itself, and maybe some garlic. One helpful tidbit: I'm very impatient with rising dough, and I found it works really well to put any bowl with rising dough inside of a skillet (I use my cast-iron skillet) and put that whole contraption on top of my warm oven. Works like a charm!

Ingredients

1 (1/4-ounce) package active dry yeast
4 cups unbleached all-purpose flour plus additional for kneading
1/4 cup plus 3 tablespoons extra-virgin olive oil
3 teaspoons table salt (for dough mixture)
1 tablespoon finely chopped fresh rosemary
1 teaspoon coarse sea salt (for sprinkling on top)


Special equipment: a stand-mixer equipped with both a paddle and dough hook. However, if you don't have one, a hand-mixer should be fine. Also, those hands are made to knead dough! The dough hook is convenient, but not necessary.


Directions

Stir together 1 2/3 cups lukewarm (105 to 115°F) water and yeast in bowl of mixer and let stand until creamy, about 5 minutes.

Add 5 cups flour, 1/4 cup oil, and 3 teaspoons table salt and beat with paddle attachment at medium speed until a dough forms. Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes.

Turn dough out onto a lightly floured surface and knead in 1 to 2 tablespoons more flour. Knead dough 1 minute (it will still be slightly sticky), then transfer to a lightly oiled bowl and turn dough to coat with oil. Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk, 1 to 1 1/2 hours.

Press dough evenly into a generously oiled 15- by 10- by 1-inch baking sheet. Let dough rise, covered completely with a moist kitchen towel, until doubled in bulk, about 1 hour.

Preheat oven to 425°F.

Stir together rosemary and remaining 3 tablespoons oil. Make shallow indentations all over dough with your fingertips, then brush with rosemary oil, letting it pool in indentations. Sprinkle sea salt evenly over focaccia and bake in middle of oven until golden, 20 to 25 minutes.

Remove from oven, let cool on rack or plate, and enjoy!