Rosemary Focaccia Bread

Ingredients

• Coarse sea salt (1 tablespoon)
• Fresh rosemary (2 tablespoons, chopped)
• Olive oil (1/4 cup, plus more for drizzling)
• Salt (1 teaspoon)
• All-purpose flour (3 1/2 cups)
• Honey (1 tablespoon)
• Active dry yeast (1 package (2 1/4 teaspoons))
• Warm water (1 1/3 cups (105°f to 115°f))

Instructions

1. In a small bowl, combine warm water, yeast, and honey. Stir until dissolved, then let it sit for 5 minutes until the mixture turns foamy.
2. In a large mixing bowl, combine the flour and salt. Create a well in the center of the mixture and pour in the yeast mixture and olive oil.
3. Stir the mixture until a dough starts to form. Transfer the dough to a floured surface and knead it for about 5 minutes until it becomes smooth and elastic.
4. Place the kneaded dough in a greased bowl, covering it with a clean kitchen towel. Allow it to rise in a warm, draft-free area for about 1 hour, or until the dough has doubled in size.
5. Preheat your oven to 425°F (220°C).
6. Punch down the risen dough, and transfer it to a greased baking sheet. Press the dough into a rectangular shape, ensuring it's evenly spread.
7. Using your fingers, make even indentations all over the dough. Drizzle a generous amount of olive oil over the top, and then sprinkle it with chopped fresh rosemary and coarse sea salt.
8. Bake in the preheated oven for 20-25 minutes or until the bread turns a beautiful golden brown.
9. Remove the focaccia from the oven and let it cool on the baking sheet for a few minutes before slicing and serving.