Focaccia     

2 cups lukewarm water (85 - 95 F)
2 tsp. active dry yeast
4 cups unbleached bread flour
2-3 tsp. salt
2-3 tsp. olive oil
2 Tbs. chopped fresh rosemary
1 tsp. kosher or sea salt

In a large bowl, sprinkle yeast over the water. Stir until dissolved. Stir in 2 cups flour and the salt, until smooth. With a strong wooden spoon, stir in the rest of the flour until incorporated. Cover bowl with plastic wrap and let rise until doubled in volume, 30-40 min, or overnight in refrigerator.

Preheat oven to 500F. Oil one or two nonstick baking sheets (I use oiled parchment on a half sheet pan) and pour the dough onto the sheet, carefully scraping it from the sides of the bowl, being careful not to deflate it. Brush the dough with 2 tsp olive oil. Dip fingers into cold water or olive oil and insert them straight down into the dough. Make holes in the dough with your fingers as you gradually stretch it into a 1" thick oval. Brush with 1 tsp more olive oil and sprinkle with rosemary and salt.

Place the pan into the oven and reduce oven temp to 450F. Bake 15-20 minutes, until golden brown all over with a few darker brown spots. Cool on a rack.

Source of recipe: "No Need to Knead" by Suzanne Dunaway

Focaccia