Rosemary Focaccia
Serve this delicious bread fresh from the oven.

Ingredients:
1 quantity Italian bread dough (recipe below)
3 tablespoons Extra virgin olive oil
1 teaspoon Kosher salt
1 tablespoon fresh rosemary, finely chopped

Directions:

1. Follow directions for bread dough up to Step 6.
2. Press the dough evenly into a generously oiled 15 x 10 inch baking pan.
3. Preheat oven to 425 degrees Fahrenheit.
4. Cover completely with a clean kitchen towel and let dough rise until doubled in size.
5. Make shallow indentations all over the dough with fingertips.  Brush the top with olive oil, then sprinkle with salt and rosemary.
6. Bake for 20 - 25 minutes until golden brown.

Italian Bread Dough
To activate the yeast, this recipe starts with making a "Starter" or "Sponge"

Ingredients:
2 1/2 teaspoons dried yeast
1 cup warm water (100 -110 degrees F)
1 teaspoon sugar

3 cups all-purpose flour
1 teaspoon Kosher salt
2 tablespoons extra-virgin olive oil

Directions:

1. In a small mixing bowl, whisk together the first 3 ingredients and cover the bowl with plastic wrap or a small plate.  Set aside to allow the yeast to activate, 5 to 10 minutes or until a spongy foam floats on top.
2. Place the remaining ingredients into a large mixing bowl and add the sponge mixture. 
   Using a large spatula, stir until a sticky dough forms.
3. Turn onto a lightly floured surface and knead for about 5 minutes until the dough becomes smooth and elastic.
4. Place the dough into a large oiled bowl and turn to coat.
5. Cover the bowl with plastic wrap or a tight fitting lid or plate.
6. Let the dough rise in a warm place, until doubled in size - about 1 hour.
7. Punch the dough down and knead lightly until smooth.
8. The dough can be used for Pizza, Calzones or Focaccia.