Easy Focaccia Recipe:

Adopted from Gimme Some Oven

• 1 1/3 cup warm water, about 110 degrees F
• 2 teaspoons sugar or honey
• 1 (0.25 ounce) package active-dry yeast
• 3 1/2 cups all purpose flour
• 1/4 cup Wild Groves Kitchen Blend Olive Oil, plus more for drizzling
• 2 teaspoons sea salt 
• 2 sprigs fresh rosemary
• flaked sea salt

Instructions:

1. Add warm water (about 110°F) and sugar to a bowl and stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.
2. In the same bowl, gradually add flour, olive oil and salt. Continue mixing the dough until it isn't too sticky and you can form a ball, about 4 minutes. 
3. Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel.  Place in a warm location (a warm oven or by a window) and let it rise for 45-60 minutes, or until the dough has nearly doubled in size.
4. Preheat oven to 400°F.  Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick*.  Cover the dough with a greased piece of plastic wrap, and let the dough continue to rise for another 20 minutes.
5. Remove the plastic wrap, and transfer the dough to a large baking sheet. Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough.  Then drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
6. Bake for 20 minutes, or until the dough is slightly golden and cooked through.  Remove from the oven, and drizzle with a little more olive oil if desired.
7. Slice and and serve warm.

Product Links: 

Wild Groves Kitchen Blend Olive Oil