Focaccia

2 cups lukewarm water (85-95 degrees F)
2 tsp. active dry yeast
4 cups unbleached bread flour
2-3 tsp. salt
2-3 tsp. olive oil
2 Tbsp chopped fresh rosemary
1 tsp. kosher or sea salt

In a large bowl, sprinkle yeast over the water. Stir until dissolved. 
Stir in 2 cups flour and the salt, until smooth. With a strong wooden 
spoon, stir in the rest of the flour until incorporated. Cover bowl 
with plastic wrap and let rise until doubled in volume, 30-40 minutes 
or overnight in refrigerator.

Preheat oven to 500 degrees. Oil one or two nonstick baking sheets 
and pour the dough onto the sheet, carefully scraping it from the 
sides of the bowl, being careful not to deflate it. Brush the dough 
with 2 tsp olive oil. Dip fingers into cold water or olive oil and 
insert them straight down into the dough. Make holes in the dough 
with your fingers as you gradually stretch it into a 1" thick oval. 
Brush with 1 tsp more olive oil and sprinkle with rosemary and salt.

Place the pan into the oven and reduce the temperature to 450. Bake 
15-20 minutes, until golden brown all over with a few darker brown 
spots. Cool on a rack