Rosemary Focaccia Bread

Rosemary focaccia bread is by far my favorite bread, and I finally got to use some of my homegrown rosemary!

Rosemary Focaccia Bread

3 cups bread flour
1 1/4 cup warm water
1 package yeast (1/4 oz)
1 tsp salt
2 1/2 tsp chopped rosemary
3 tbsp extra virgin olive oil

1. In a bowl, mix 2 3/4 cup flour, water, yeast, 3/4 tsp salt, 2 tsp rosemary, and 2 tbsp olive oil until they form a sticky dough.
2. Knead in remaining 1/4 cup flour, and continue to knead for 6 minutes, until dough is elastic.
3. Cover and let rise for about half an hour or until doubled in size. Flatten onto an oiled pan.
4. Cover and let rise another 45 minutes or until doubled in size.
5. Poke dimples into the bread with the handle of a wooden spoon. Spread remaining olive oil across the top of the bread. Sprinkle remaining salt and rosemary on top.
6. Bake at 475F for 15 minutes. Let cool and enjoy!