1teasp.Ground Rosemary or Italian Seasoning (optional)
1 to 2tbsp (15 to 30 ml)Extra Virgin Olive Oil
Sea Salt - to taste
Fresh Rosemary Leaves - to taste
Combine the Warm Water, Caster Sugar and Instant Yeast Powder in a small bowl. Whisk together then leave for 5 to 10 minutes - the top of the liquid should be bubbly/foamy.
Place the All Purpose Flour, Ground Rosemary (optional) and Table Salt in the bowl of your mixer. Make a well and pour in the Water/Yeast liquid as well as the Olive Oil.
With a dough hook, knead for about 5 minutes, slowly increasing the speed to medium. The dough should be completely smooth and elastic. If it is still breaking apart or does not look smooth and elastic, knead for another couple of minutes.
Cover with a tea towel and place in a warm place to prove for about an hour, or until the focaccia dough has doubled in size.
Preheat your oven on 180'C / 350'F. Line a large sheet pan with baking paper or baking mat.
Remove the tea towel from the bowl and punch the air out of the dough, then transfer on a lightly floured surface. Use your fingers or a rolling pin to spread the dough into a large rectangle, about the size of your sheet pan. Try not to spread the dough too thinly.
Place the flatten dough onto the sheet pan. Carefully poke the dough with your fingers to create small holes (you can poke it quite deeply but be careful not to cut trough the entire dough).
Brush the olive oil over the flattened bread, then sprinkle the Sea Salt and Rosemary leaves. Bake for 15 to 20 minutes or until golden brown.
Serve warm as is or with your choice of extra toppings.