Rosemary Garlic Focaccia

This recipe is tried and true, super easy and highly rewarding. The smell alone....

Rosemary Garlic Focaccia
makes 2 round loaves or 1 sheet pan


2 cups warm water (105-115*)
4 tsp sugar
4 tsp active dry yeast
2 Tbl olive oil
5-6 cups flour
3 tsp rosemary
1 tsp salt
1-2 Tbl fresh garlic, minced or chopped
Cornmeal

In a Kitchenaid or Bosche, combine water, sugar and yeast. Let the yeast activate until frothy about 5 minutes. Add oil, flour, rosemary, salt and garlic, and knead for about 5 minutes until the dough is just slightly sticky. Scrap out into a large, oiled bowl and form into a ball. Cover with plastic wrap or a towel and let stand in a warm place until doubled in bulk, about 1 hour. Preheat the oven to 450*. Prepare two 8-9 inch cake pans or one 10x15 in baking sheet with Pam and a sprinkling of cornmeal. Divide the dough and drop in the prepared pans. Grease your fingers with olive oil and press the dough down to the edges. Let sit for 5-10 minutes. Bake in a 450 degree oven for 15 minutes until golden. Pull and tear or cut into squares, wedges. Best served with olive oil and balsamic vinegar. (Freezes well up to two months)