ROSEMARY FOCACCIA

1/4 cup lukewarm water
1 package (1 Tablespoon) active dry yeast
1 1/2 cups cool water
2 1/2 Tablespoons extra virgin olive oil
1 1/2 teaspoons salt, plus salt for sprinkling on top
2 1/2 Tablespoons finely chopped rosemary
4 to 4 1/4 cups unbleached all-purpose flour

Dissolve the yeast in lukewarm water, in a large mixing bowl, then stir until dissolved and let stand for approximately 5 minutes, or until creamy. With a wooden spoon, beat in 3 cups of the flour , the cool water, oil, salt and rosemary until the dough pulls away from the sides of the bowl. Turn out the dough onto a lightly floured board and knead for about 20 minutes, working in enough of the remaining 1 to 1 1/2 cups flour until dough is elastic and not sticky. Gather into a ball.

Place the dough in an oiled bowl and turn to coat with oil on all sides. Cover the bowl with plastic wrap or a clean dish towel and set in a warm place to rise for about 1 1/2 hours or until double in bulk.

Punch down the dough and turn out onto a lightly floured board. Knead briefly, then divide in half. Oil two 9 or 10 inch pie pans. Using a floured rolling pin, roll out each dough half into a 9 or 10 inch round. Place a round in each prepared pan. Cover with clean towels and let rise for 30 minutes.

Using your fingertips, make a few indentations about 1/2 inch deep in the surface of each round. Cover the dough with lightly dampened kitchen towels and let rise for another 2 hours, or until doubled in bulk.

Thirty minutes before the dough has risen fully, preheat the oven to 400 degrees F. Just before baking, brush the surface of the rounds with the remaining 1 Tablespoon olive oil and sprinkle lightly with the salt.

Place the breads in the oven. For a crispy crust, spray the tops with a water mister every 3 minutes during the first 10 minutes of baking. Bake for 25 to 30 minutes total, or until golden brown. Immediately invert the breads onto cooling racks. Makes two 9 to 10 inch rounds.

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