Rosemary Focaccia Bread

What You'll Need:

250g Farina Tipo 00

300 ml water

1/4 tsp bread yeast

2 tbsp olive oil

Course salt

Fresh rosemary

Preparation: In a large bowl, combine the yeast with 150 warm water. Let rest for 10 minutes until the yeast is dissolved and creates small bubbles. Add the farina a little at a time, mixing into the liquid with either a rubber scraper or dough hook attachment for an electric mixer on low speed. Add water as needed to get the dough homogenous and sticky. Add 1 tbsp oil. The dough should be slightly sticky, but should not stick to your hands. Let the dough rest in a lightly oiled bowl for 1 hour covered with a towel until doubled in size. After one hour, fold the dough in half horizontally and vertically. Let rest an additional 45 minutes covered to rise again. With lightly oiled hands, transfer the dough to a baking sheet. Shape the dough to the pan with your finger tips to get the iconic indents. Dress with a little more oil, sprinkled course salt and rosemary. Bake for 30 minutes at 390^F. Buon appetito!