Focaccia with Rosemary

Instructions

1. Prepare the dough
   In a large bowl, combine the flour and salt. In a separate small bowl, dissolve the yeast and honey in the warm water and let sit for 5 minutes until foamy. Pour the yeast mixture and 2 tablespoons of olive oil into the flour mixture. Stir with a wooden spoon until a shaggy dough forms.
2. Knead the dough
   Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Form into a ball. Oil a large bowl, place the dough inside, and turn to coat with oil. Cover with plastic wrap or a damp cloth and let rise in a warm place for 2-3 hours, or until doubled in size.
3. Prepare the baking sheet
   Oil a 9x13 inch baking sheet or line with parchment paper and sprinkle with semolina flour if using. Punch down the risen dough and transfer it to the prepared baking sheet. Using your fingertips, gently stretch the dough to fit the pan. If the dough resists, let it rest for 10 minutes before continuing.
4. Create the dimples
   Once the dough has been stretched to fit the pan, use your fingertips to press deep dimples all over the surface of the dough. Cover with a damp cloth and let rise for another 30-45 minutes until slightly puffy.
5. Add toppings
   Preheat the oven to 425°F (220°C). Drizzle the remaining olive oil generously over the dough, allowing it to pool in the dimples. Sprinkle evenly with the rosemary leaves, sliced garlic (if using), and coarse sea salt.
6. Bake the focaccia
   Bake in the preheated oven for 20-25 minutes, until the top is golden brown and the bottom sounds hollow when tapped. For an extra crispy crust, bake for an additional 5 minutes.
7. Finish with olive oil
   Remove from the oven and immediately drizzle with additional olive oil. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.