Rosemary Sea Salt Focaccia

I know there are many opinions and preferences when it comes to bread making these days but I have to say, this focaccia is my die hard, can't go wrong, homemade bread recipe. A variation of Alexandra's Kitchen''s recipe, it's simple, fast, and you can easily switch out the rosemary and sea salt for veggies, other herbs, or whatever your heart desires...though I must admit the rosemary sea salt combo is heavenly.

Rosemary Sea Salt Focaccia

Ingredients:

-4 cups of organic all-purpose flour

-2 teaspoons of salt

-2 teaspoons of active dry yeast

-2 cups of warm water (1/2 cup boiling water, 1 1/2 cups of cold water)

-A LOT of olive oil (specified per step within recipe)

-2 fresh rosemary sprigs

-1 tablespoon of Celtic sea salt

Instructions:

1. Combine 1/2 boiling water and 1 1/2 cup of cold water to a heat resistant vessel to make your 2 cups of warm water. Sprinkle one active dry yeast packet (2 tsp) on top of the water and let sit for 15 min.

2. In a large bowl, combine 4 cups of flour and 2tsp of salt. Add your yeast/water mixture and mix until you've formed a sticky ball. Drizzle the top of the dough ball with olive oil.

3. Cover your dough bowl and let rise for 2 hours until doubled.

4. Once your dough has doubled, preheat your oven to 425F. Coat your 9 x 13 pan in olive oil, to prevent the dough from sticking, and gently place your dough ball onto your pan. Drizzle the top with a tad more olive oil then roll the dough ball in the olive oil and place in center of pan. Let dough rise another 30 min uncovered.

5. Using your fingers to gently press into the dough, stretch the dough to the edges of your pan and create "dimples" in the dough across the top.

6. Chop up your rosemary and sprinkle on top. Add 1tbsp of Celtic sea salt on top.

7. Bake at 425F for 30 minutes or until golden brown on top.

8. Let rest for 10min before cutting & serving. Enjoy!