Panfocaccia

Ingredients

• Rosemary - 1 tablespoon, fresh or dried
• Salt - 2 teaspoons
• Olive oil - 1/4 cup
• All - purpose flour - 3 1/2 cups
• Sugar - 1 teaspoon
• Active dry yeast - 2 1/4 teaspoons
• Warm water - 1 1/2 cups

Instructions

1. In a large bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes until the yeast is foamy.
2. Add the flour, 2 tablespoons of the olive oil, and the salt to the yeast mixture. Stir until a dough forms.
3. Turn the dough out onto a floured surface and knead for about 10 minutes, until it is smooth and elastic.
4. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for about 1 hour, until it has doubled in size.
5. After the dough has risen, heat a large pan over medium heat. Add the remaining 2 tablespoons of olive oil.
6. Press the dough into the pan, stretching it to the edges. Sprinkle the top with the rosemary.
7. Cover the pan with a lid or aluminum foil and let the dough rise for another 20 minutes.
8. After the second rise, place the pan on the stove over medium heat. Cook for about 10 minutes, until the bottom is golden brown.
9. Flip the bread over and cook for another 10 minutes, until the other side is also golden brown.
10. Remove the bread from the pan and let it cool before slicing and serving.