Recipe type: Pastries
- 2 cups all-purpose flour
- 1 package active dry yeast
- 2 tbs. olive oil
- 2 tbs. honey
- ¼ tsp. salt
- ⅓ cup warm water
- In a small bowl, dissolve yeast in warm water. Let stand until frothy, about 10 minutes. Add honey and stir.
- In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
- Preheat oven to 475 degrees.
- Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt and rosemary.
- Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then cook time will be about 10 minutes. If you like it crunchier, then it could take up to 20 minutes.