Simple Rosemary Focaccia

Combine 5 tablespoons of warm water, yeast, and sugar in a large bowl. Allow the mixture to sit for 10 minutes, until it becomes smooth and creamy.

Next, add flour and a pinch of salt to the yeast mixture. Mix everything together thoroughly until they are fully incorporated. If necessary, add a little water at a time to help the flour absorb evenly and form a cohesive dough. Transfer the mixture onto a lightly floured surface and knead until it feels springy, taking about 4 to 6 minutes.

Now, lightly grease a large bowl with oil. Place the dough inside and coat it evenly with the oil. Cover the bowl with a damp cloth and let the dough rise in a warm, cozy spot until it has doubled in size, approximately 30 minutes.

Before baking, preheat the oven to a high temperature of 465 degrees F (240 degrees C). Grease a large baking sheet with oil to prevent sticking.

Once the dough has risen, deflate it and transfer it onto a lightly floured surface. Gently knead the dough for a short time, then shape it into a flat sheet and place it on the prepared baking sheet. Brush the dough with any remaining oil and use your fingertips to create small dimples on its surface. Finally, sprinkle some fresh rosemary leaves and a pinch of extra salt to taste.

Finally, bake the bread in the preheated oven for 10 minutes if you prefer a light and fluffy texture, or 20 minutes for a crunchier, darker exterior.