Focaccia al Rosmarino

Focaccia al Rosmarino is a classic Italian bread topped with fresh rosemary and sea salt.

Ingredients - Serves 8

In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
Stir the mixture until a dough forms, then transfer it to a floured surface and knead for about 5 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 425°F (220°C).
Punch down the dough and transfer it to a greased baking sheet. Press it down to form a rectangle or circle, about 1/2 inch thick.
Using your fingers, make indentations all over the dough. Drizzle with olive oil and sprinkle with chopped rosemary and sea salt.
Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy on the edges.
Remove from the oven and let it cool for a few minutes before slicing and serving.