Rosemary Focaccia - cooking recipe

Ingredients

2 1/4 tsp (one envelope) active dry yeast
2/3 cup warm water (105\u00b0F)
1 2/3 cup all-purpose flour
1/2 tsp salt
7-8 tbsp olive oil
8 sprigs rosemary, needles plucked and finely chopped

Preparation

Sprinkle the yeast into the warm water and stir to dissolve. In a large bowl, mix the flour, 1/2 tsp salt, 2 tbsp oil and half the rosemary. Add the yeast and knead into a smooth dough. Cover and leave in a warm place for about 30 minutes.
When doubled in size, turn dough out onto a floured surface and knead again for a couple of minutes, to knock the air out. Shape into a rectangle, about 8 x 11 inches, and transfer to a lined baking sheet. Push indentations all over the dough, cover and leave to rise again for a further 10 minutes.
Preheat oven to 425\u00b0F and place a pan of boiling water on the bottom of the oven. Drizzle bread with 3-4 tbsp olive oil, sprinkle with remaining rosemary and some salt and bake for 15-20 minutes until golden brown. Remove, drizzle with 2 tbsp oil and allow to cool.