Rosemary Focaccia

Mix the yeast with about 200 ml (approximately 3/4 cup) of warm water until completely dissolved. Mix the flour with the salt in a bowl. Mix the dissolved yeast with 4 tablespoons of olive oil and pour into the flour. Knead with the dough hook of an electric hand mixer to form a smooth dough, this will take a few minutes. The dough should have a soft, smooth texture and pull away from  the rim of the bowl. If the dough is too soft, add a little flour. If it is too hard, add a little lukewarm water. Cover the finished dough with a kitchen towel and let it sit in a warm, draft-free place for about 45 minutes.

Line two baking sheets with parchment paper.

Knead the dough well once more on a floured surface. Divide the dough in half and roll each out into circles of about 30 cm length (approximately 12 inches). Place the dough on the baking sheets and re-cover with a kitchen towel. Let sit another 15 minutes in a warm place.

Preheat the oven to 220°C (approximately 425°F).

With your knuckles, make small impressions in the surface of the dough and prick it several times with a fork. Brush with the remaining olive oil and sprinkle with sea salt. Rinse the rosemary, shake dry and pluck the needles. Sprinkle on the dough and bake for about 25 minutes.