1 cup lukewarm water

3-1/2 cups all purpose flour 

2 tablespoons garlic infused olive oil

2 teaspoons coarse salt

2 tablespoons coarse black pepper

1 tablespoon fresh rosemary

extra oil for bowl and pan
 
 

TIPS: 
Substitute 1 cup whole wheat flour or semolina for 1 cup of the all purpose flour for added body and flavor

• Combine yeast and warm water in a small bowl. Set aside for about 10 minutes to allow yeast to dissolve and proof. 
• In a large bowl heap flour in a mound and make a well in the middle. Gradually add yeast mixture incorporating flour with a fork using a circular motion until dough is formed. 
• Flour work surface and knead dough on it for about 10 minutes, adding flour if needed until the dough is smooth and elastic. 
• Lightly oil a large bowl and place dough in the bowl to rise covered tightly for about 1-1/2 hours. 
• Brush 12"  tart pan with oil. Punch down the risen dough. Roll  dough into round shape about 1/2" to 3/4" thick. Transfer the dough to the pan, cover and let rise until doubled. 
• Preheat oven to 400F (200 C). 
• Using your fingertips make shallow indentations all over the dough. Brush with olive oil and sprinkle with salt, pepper and rosemary. 

Bake focaccia for 25 to 30 minutes or until golden. It should come out slightly moist and chewy.