1 pkg (about 2 ¼ teaspoons) active dry yeast
1 tsp sugar
2 cups all-purpose flour
1 tsp dried rosemary
2 tbsp olive oil, plus more for greasing
Dissolve the yeast and sugar in ½ cup of warm water (about 40-45 degrees C…which I figure is about the temperature of a hot Jacuzzi). Let stand till foamy, 5-10 min.
In a large bowl, mix the flour and ½ tsp salt. Add the yeast mixture and stir to combine. Gradually add water, a tablespoon at a time, until dough is moistened enough to pull together and form a ball. In the same bowl, knead dough about 1 minute, until smooth.
Remove dough, and oil the same bowl with some olive oil (see, a one-bowl recipe!). Put the ball of dough back into the bowl, turn to coat, and then cover with a damp cloth. Let rise in a warm place until doubled, about ½ hour.
Preheat oven to 245 degrees C or 470 F.
Punch down the dough, and (in the same bowl of course) knead briefly. Press into an 8 x 12” baking pan (no need to grease it). Keep in mind that the focaccia won’t rise much, so don’t press it much thinner than you want the final product to be. Let it rise for 5 minutes or so until it is about the height you want.
Mix the rosemary with the olive oil and brush it over the top of the bread. Sprinkle with sea salt. Bake for about 10 minutes (it should sound hollow when you tap the top), or a little longer if you want it to be a bit crustier. Cut into squares and serve.