focaccia

Assumptions/tools.
	Oven
	Baking sheet
	Baking mat or parchment paper
	Rolling pin
	Mixing bowl
	Prior experience with dough manipulation (beginner level).
 
Materials.
    1 1/3 cup hot tap water
    2 teaspoons sugar or honey
    0.25 ounce active-dry yeast (1.5 tsp)
    3 1/2+ cups all purpose flour, plus mat-flouring and hand-flouring.
    1/4 cup extra virgin olive oil, plus more for drizzling
    2 short teaspoons sea salt, plus extra for sprinkling
    2 sprigs rosemary or equivalent


Proof the yeast. 
	Add warm water and sugar to the bowl and stir to combine.  Sprinkle the yeast on top of the water.  Give the yeast a stir to mix it in with the water.  Then let it sit for 5-10 minutes until the yeast is foamy.

Knead the dough.  
	Gradually stir in the flour, olive oil and salt until a shaggy dough begins to form.  Then turn the dough out onto a floured baking mat and knead by hand for 5 minutes until smooth, adding extra flour if the dough feels too sticky. When it stops taking all of the flour off your hands it's perfect.

First dough rise. 
	Use your hands to shape it into a ball.  Grease the mixing bowl with olive oil, then place the dough ball in the bowl and cover it with a damp towel.  Place in a warm location and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.

Second dough rise.  
	Turn the dough onto the re-floured baking mat, and roll it out until the dough is about 1/2-inch thick. Sprinkle rosemary and roll one last time. Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes. Preheat oven to 400°F. 

Bake. 
	Use your fingers to poke deep dents all over the surface of the dough about 1" apart.  Drizzle olive oil evenly all over the top of the dough and sprinkle the sea salt. Swoop the baking mat into the baking sheet. Bake for 20 minutes, or until the dough is slightly golden and cooked through.