Focaccia with Olive Oil and Rosemary
| Yield: | 6 -8 serving |
| Categories: |
| 3 1/4 | c | Unbleached bread flour |
| 2 | ts | Quick-rise yeast |
| 1 | ts | Salt |
| 3 | tb | Extra-virgin olive oil; plus extra for brushing |
| 1 1/4 | c | Warm water; (110 degrees) |
| 4 | Fresh rosemary sprigs | |
| Coarse sea salt; (optional) |
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