Rosemary Focaccia - cooking recipe

Ingredients

1 1/3 c. lukewarm water
2 tsp. active dry yeast
2 Tbsp. sugar
5 1/2 c. all-purpose flour
2/3 c. olive oil
2 tsp. kosher salt
3 Tbsp. finely chopped rosemary
1/2 bunch scallions, finely chopped
3 Tbsp. cornmeal

Preparation

In a large bowl, or the bowl of an electric mixer, combine the warm water, yeast and sugar; let proof until foamy.
Stir in 1/3 of the flour, the olive oil less 2 tablespoons (reserve for brushing), 1 teaspoon salt and the rosemary and scallions.
Either by hand or in an electric mixer fitted with a dough-hook attachment, gradually incorporate the remaining flour until dough forms a slightly sticky ball (it could require more or less flour).
Knead on a floured board until smooth and elastic.
Form dough into a ball and let rise in a covered, oiled bowl for about 1 hour or until dough doubles in size.