Focaccia with Rosemary

1 pkg. active dry yeast (1 T.)

1 1/2 c. warm water 1 T. Olive oil

1 c. flour + 3 c. flour

2 t. salt Extra olive oil

rosemary sprigs Kosher (course) salt

Mix yeast, water, oil and 1 c. flour. Let sit until bubbly. Add rest of flour and salt. Knead well on a floured surface until elastic. Let rise in olive oil coated bowl 1 - 1 ½ hours. Punch down. Divide dough in half and press into oiled 9" cake pans. If dough shrinks from side, let rest a few minutes and stretch again. Cover and let rise about 30 - 45 minutes. Using your fingertips, dimple the dough. Brush with olive oil, sprinkle with course salt and press sprigs (2-4 leaves, not stems) of rosemary on top Bake at 425 for 20-25 minutes or until top is golden brown. Remove from pan and cool on wire rack.