CLASSIC FOCACCIA BREAD

Steps:

• 1. Place 3/4 cup of warm water in a bowl. Add the sugar stirring to combine. 2. Sprinkle the surface with the yeast and let it rest for about 10 minutes or until the mixture begins to bubble. 3. Place the remaining cup of water, 2 tsp. olive oil and the salt into the large mixing bowl of a heavy duty mixer that is fitted with a dough hook. Add the proofed yeast, 2 tsp. of the rosemary and the flour, 1 cup at a time. 4. Slowly beat to incorporate until the dough comes together in a smooth elastic mass. 5. Place the dough in a lightly oiled bowl, cover with a kitchen towel and place in a warm draft free location until it doubles in size. 6. Punch down the dough, turn out and press evenly into a large, lightly oiled cookie sheet with 1 inch sides. 7. Prick the dough all over with a fork, brush generously with additional olive oil and sprinkle with the coarse sea salt and remaining rosemary. 8. Let the dough rise for 30 minutes. 9. Preheat oven to 400F. Bake the focaccia for 20 minutes or until browned. 10. Brush top surface with additional olive oil, cut into pieces and serve warm.