Rosemary Focaccia Bread

This soft, delectable bread can be enhanced with mozzarella cheese and anchovies. Use your fingers to slightly stretch and poke holes in the dough.

Ingredients:

2 cups warm water
2 tsp. yeast
4 cups bread flour
2 tsp. salt
extra-virgin olive oil
2 stalks fresh rosemary
kosher salt to taste
pepper to taste

Preparation:

In a large mixing bowl, mix yeast into warm water, then mix in flour and salt. Blend with a spoon just until the dough pulls away from the sides of the bowl. Cover, allowing the dough to rise, for approximately one hour and 15 minutes. Try not to jiggle the bowl excessively.

Brush a baking pan liberally with olive oil. Pour the dough onto the pan, then gently brush the surface of the bread with olive oil. With your fingers, pull small holes throughout the dough.

Strip some rosemary by simply sliding your hand down the herb in the opposite direction. Chop the rosemary to a coarse consistency and sprinkle over dough along with salt and pepper. Bake in a 350-degree oven for 15 to 17 minutes. When serving, try sprinkling with the rosemary flowers, which are edible.