Rosemary focaccia bread

From gimme some oven

• 1 1/3 cup warm water (about 110°F*)
• 2 teaspoons sugar or honey
• 1 (0.25 ounce) package active-dry yeast
• 3 1/2 cups all purpose flour
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 2 teaspoons flaked sea salt
• 2 sprigs fresh rosemary, roughly chopped
• flaked sea salt

1. Add warm water (*about 110°F, which you can measure with a thermometer if you want to be sure it’s the right temp) and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine.  Sprinkle the yeast on top of the water.  Give the yeast a quick stir to mix it in with the water.  Then let it sit for 5-10 minute until the yeast is foamy.
2. Turn the mixer onto low speed, and add gradually flour, olive oil, rosemary and salt.  Increase speed to medium-low, and continue mixing the dough for 5 minutes.  (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
3. Remove dough from the mixing bowl, and use your hands to shape it into a ball.  Grease the mixing bowl with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel.  Place in a warm location and let it rise for 45-60 minutes, or until the dough has nearly doubled in size.
4. Preheat oven to 400°F.  Turn the dough onto an olive-oiled baking sheet, and roll/pat it out into a large circle or rectangle until that the dough is about 1/2-inch thick.  Loosely cover the dough with a greased piece of plastic wrap, and let the dough continue to rise for another 20 minutes.
5. Remove the plastic wrap, and use your fingers to poke deep dents all over the surface of the dough.  Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with sea salt.
6. Bake for 18-20 minutes, or until the dough is slightly golden and cooked through.  Remove from the oven, and drizzle with a little more olive oil if desired.
7. Slice, and serve warm.

Notes from Jill's kitchen:
I've made this twice now and I have thoughts. I'm changing the recipe up to what I want to try next time. I'll see how that goes, whenever that is!