Focaccia Genovese Rosemary Olive Oil

In a large bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.

Add the all-purpose flour, 1 teaspoon of fine sea salt, and 2 tablespoons of extra virgin olive oil to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.

Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

Generously oil a 9x13 inch baking pan with 2 tablespoons of extra virgin olive oil. Gently transfer the risen dough to the pan. Using your fingertips, gently stretch the dough to fill the pan, being careful not to deflate it too much. Create deep dimples all over the surface of the dough with your fingertips.

Drizzle the remaining olive oil over the dimpled dough. Sprinkle with the chopped fresh rosemary and coarse sea salt. Cover the pan loosely with plastic wrap or a kitchen towel and let it rise again in a warm place for 30-45 minutes, until puffy.

Preheat your oven to 425F (220C). Bake the focaccia for 20-25 minutes, or until it is golden brown on top and cooked through. The bottom should also be nicely browned and crisp.

Once baked, remove the focaccia from the oven and carefully transfer it to a wire rack to cool slightly. Drizzle with a little more fresh extra virgin olive oil if desired. Slice and serve warm, enjoying the crispy crust and fluffy interior.