TITLE: ROSEMARY FOCACCIA
CATEGORY: BREADS & ROLLS

• 2 TEASPOONS ACTIVE-DRY YEAST
• 1.5 TEASPOONS HONEY
• 1.5 CUPS WARM WATER (100-110 DEGREES)
• .5 CUP SEMOLINA (3 OUNCES)
• 4 CUPS UNBLEACHED ALL PURPOSE FLOUR
• 1 TEASPOON SALT
• 6 TABLESPOONS ROSEMARY OLIVE OIL, DIVIDED
• 2 CLVOES GARLIC, MINCED
• 4-6 SPRIGS FRESH ROSEMARY, MINCED
• 2 TEASPOONS KOSHER SALT
• FRESHLY GROUND BLACK PEPPER TO TASTE
• UNBLEACHED ALL PURPOSE FLOUR FOR KNEADING

PREHEAT OVEN TO 400 DEGREES

• IN A LARGE BOWL OR IN A BOWL OF AN ELECTRIC STAND MIXER, DISSOLVE THE YEAST & HONEY IN THE WARM WATER. ADD THE SEMOLINA FLOUR, 1 TEASPOON SALT, 4 TABLESPOONS OF ROSEMARY OLIVE OIL, GARLIC AND FRESH ROSEMARY. COMBINE WELL
• KNEAD THE DOUGH UNTIL IS SHINY SMOOTH, ADDING MORE FLOUR IF NECESSARY. PLACE THE DOUGH IN A LIGHTLY OILED BOWL, COVER, AND ALLOW THE DOUGH TO RISE UNTIL IT HAS DOULBED IN SIZE ABOUT 2 HOURS.
• PUNCH THE DOUGH DOWN, KNEAD LIGHTLY AND RETURN TO THE BOWL FOR A SECOND RISING OF 1 HOUR. (THIS SECOND RUSING CAN BE ELIMINATED, RESULTING IN COARSER TEXTURED BREAD)
• LIGHTLY BRUSH SOME OF THE ROSEMARY OLIVE OIL ONTO A DEEP-DISH PIZZA PAN OR 10” X 15” JELLY ROLL PAN. WITHOUT KNEADKING , GENTLY TURN OUT THE DOUGH ONTO THE PAN AND SPREAD IT OUT TO CONFORM TO THE PAN. ALLOW THE FOCACCIA TO RISE 15 MINUTES.
• JUST BEFORE BAKING, MAKE DIMPLES IN THE BREAD BY PRESSING WITH YOUR FINGERS. DRIZZLE REMAINING  ROSEMARY OLIVE OIL OVER THE SURFACE, AND SPREAD LIGHLTY WITH YOUR FINGERS.
• SPRINKLE WITH COARSE SEA SALT & PEPPER. BAKE ON A RACK IN A 400 DEGREE OVEN UNTIL LIGHTLY BROWNED, ABOUT 20 MINUTES.
• REMOVE FROM THE OVEN AND COOL ON RACK.