Source: dLife

Serve this crispy, rich, rosemary-scented focaccia as an appetizer, or as a wonderful tasting change from pizza.

Servings

1 package baker's yeast
0.5 cup cold water , warm (105-115 degrees)
2 tbsp cold water , warm (105-115 degrees)
1.75 cup white all purpose flour , divided
0.75 tsp salt , divided
1 cooking spray
2 tbsp fresh rosemary , coarsley chopped
1 tbsp olive oil
0.5 tsp black pepper

1 Preheat oven to 450 degrees F.
2 In a 2-cup liquid measuring cup, combine yeast and warm water; let stand 5 minutes.
3 In a large mixing bowl, combine yeast mixture 11/2 cups flour, and 1/4 teaspoon salt; beat at medium speed of an electric mixer until well blended.
4 Sprinkle remaining 1/4 cup flour over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 5 minutes).
5 Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
6 Punch dough down. Pat dough into an 8-inch circle (about 1/4-inch thick) on a baking sheet coated with cooking spray. Poke holes in dough at 1-inch intervals with handle of a wooden spoon.
7 Sprinkle dough with remaining 1/2 teaspoon salt and rosemary. Drizzle evenly with olive oil, and sprinkle evenly with pepper.
8 Bake for 15 or 17 minutes or until golden. Cut focaccia into 8 wedges.