Rosemary Focaccia

This is a recipe I got at my Pizza and Bread class the other night. It came out really savory with the crushed rosemary, I cannot wait for summer when I have my rosemary bush growing on the deck. This recipe looks complicated but it is tons easier than it looks...give it a try. I made it today with roasted garlic and sun dried tomatoes...delish!

1 1/4oz. package active dry yeast (2 1/4 tsp.)
1 1/2 tsp. honey
1 1/2 C. warm water (110 degrees)
1/2 C. semolina
4 C. all purpose flour, plus extra as needed
1 tsp. fine salt
1/4 C. extra virgin olive oil, plus extra as needed
2 cloves garlic, minced
4 to 6 sprigs fresh rosemary, minced, plus extra for garnish
vegetable oil cooking spray
2 tsp. coarse sea salt
Freshly ground black pepper to taste

Combine the yeast, honey and water in the bowl of a stand mixer fitted with the dough hook attachment; mix for 30 seconds. Set aside until foamy and creamy, about 5 to 10 minutes.

With the mixer on low speed, add the semolina, flour, fine salt, oline oil, garlic, and mince rosemary, and mix until just incorporated. Increase the speed to medium high and mix until shiny and smooth, about 4 minutes more. The dough should register approximately 80 degrees F. on and instant read thermometer. (Note: Add a bit more flour if the dough is not cleaning the sides of the bowl.)

Place the dough in a lightly oiled bowl; turn the dough over to oil all sides. Cover with oiled plastic wrap, and allow to rise in a warm draft-free placed until almost doubled in size, about two hours.

Punch down the dough and return to the bowl; cover with oiled plastic wrap, and set aside for a second time, about 1 hour more. (Note: This second rising can be eliminated, resulting in a coarser textured bread.)

Preheat the oven to 400 degrees. Lightly spray a deep dish pizza pan or 10X15 jelly roll pan with cooking spray. Without kneading, gently place the dough in the pan, spreading it out to fit the pan. Cover with oiled plastic wrap and set aside to rise for about 15 minutes.

Just before baking, make dimples in the bread by pressing with your fingertips. Drizzle olive oil over the surface, and spread lightly with your fingers. Sprinkle with coarse sea salt and pepper and garnish with a few sprigs of rosemary.
Bake in the center of the oven until lightly browned,a bout 20 minutes. Rotate the pan halfway through the baking time. Remove from the pan and cool on a wire rack. Serve warm or at room temperature.

Other popular toppings for focaccia include olives, sundried tomatoes, roasted garlic, carmelized onions, and other assorted Italian cheeses and herbs.