rosemary focaccia

focaccia is a flat, rustic italian bread. rustic: you don't have to shape it perfectly, if its lumpy, crazy and wild looking, that's good, because it's supposed to look rustic. this recipe is very simple, and *so* easy to make. since it only has to rise once and it is supposed to look rustic, it's perfect for beginning bread makers, and experienced bakers can make it blindfolded. you will love it. it is a delicious and quick* alternative to garlic bread, and it makes the best sandwiches.
it's super easy but it is so yummy people think it's complicated and that you are a gourmet artisian bread baker. impress your inlaws. i'm not telling.

rosemary focaccia
an original recipe by rachelle

2 1/4 teaspoons yeast (1 package)
1/3 cup water
1 teaspoon sugar
2 cups flour
1/2 teaspoon salt
coarse salt
rosemary

combine yeast, water and sugar in a small bowl. set aside for a few minutes. mix together flour and salt in the bowl of a mixer. add yeast and water mixture into flour. turn machine on and mix together at a low speed. add about 7 Tablespoons water, a spoonful at a time, until the dough comes together and comes away from the side. you may need less or more water, 7 Tbsp. is what i usually need. mix dough for 6 minutes. it should be smooth. put it in an oiled bowl and turn to cover the dough in oil. cover with a cloth and let rise until doubled, about 30 minutes. after 15 minutes, preheat the oven to 475 degrees. (ya, it's hot.) when dough is ready, punch it down and plop it onto a greased cookie sheet or parchment paper sprinkled with cornmeal. use a french pin or your hands to make a circle or square with the dough, about an inch thick. this is a rustic bread remember, so we're not going for perfect here. push your fingertips into the dough all over, making little wells deep into the dough. use the back of a wooden spoon if you've got a manicure. drizzle olive oil all over the dough. start out with a few Tablespoons and see what you think. you can't go wrong with too much. keep adding oil until the dough is evenly covered and the little wells are filled with oil. sprinkle dough with coarse salt (use regular in a pinch) and a scant teaspoon rosemary (crush in your hands first.) pop in the oven for about 15 minutes, until it is golden brown on the top.

*quick is relative, this is a quick recipe for yeast bread. it is less than an hour to hot-outta-the-oven. this makes a pretty small focaccia. if you need to feed more than a few people, or if you have some major carb addicts at your house, consider doubling the dough and making two squares/rounds/rustic shapes, or one mahusive focaccia. (massive + huge=mahusive.)