Rosemary Focaccia

Directions

1Place water and sugar in a large mixing bowl of a stand mixer. Stir until sugar dissolves.

2Sprinkle yeast over the water and stir few times. Let sit until foamy ( about 5 minutes).

3Turn the mixer on low speed and add 1 cup of flour and salt. Mix until combined.

4Add oil and mix well.

5Gradually add as much of the remaining cup of flour as you can and mix until the dough pulls away from the sides of the bowl.

6In the meantime, preheat the oven to 220 degrees F and when it's ready turn it off. Keep the door closed.

7Grease the skillet.

8Place dough onto a floured surface (use the remaining flour from the second cup) and fold the dough few times until you feel it's smooth and not sticky anymore. Shape into a ball.

9Roll out the dough into a size of your skillet.

10Place in skillet. Stretch up the sides. Cover with a kitchen towel and place in the oven for 20 minutes.

11Take the skillet out of the oven and preheat the oven to 400 degrees F. Make indentations in the dough with your fingers.

12Mix melted butter and rosemary in a small bowl. Brush the dough with half the butter.

13Place skillet with dough in the preheated oven and bake 20 minutes, or until golden brown. Let cool and slice.