Focaccia Bread (Baharatli Italyan Pidesi)

Focaccia Bread (Baharatli Italyan Pidesi) 

1 Tbsp instant dry yeast

1 cup warm water

2 Tbsp sugar

3 ½ - 4 cups flour

1 Tbsp sea salt

1 tsp dry rosemary/Mediterranean spice blend

¼ cup olive oil

Toppings:

2 Tbsp olive oil

2 cloves of garlic, minced (optional)

1-2 Tbsp shredded parmesan

¼ cup shredded Mozzarella

½ tsp sea salt

1 Tbsp rosemary

Place the lukewarm water, sugar and the yeast into a bowl. Stir gently to dissolve. Add the salt, olive oil, rosemary and flour; knead for 10 minutes, until dough becomes elastic. The more you knead the better your bread will be. Cover the dough with a plastic wrap or a clean cloth and let it rest for 1-2 hours in a warm place, until it rises up to double its volume . Coat a sheet pan or baking tray with a little olive oil. Place dough on the counter and punch to release air. Roll and stretch the dough out to an oblong shape about ½ inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 30-45 minutes.

Preheat oven to 400 F (200 C). Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then garlic, salt, cheese and rosemary. Bake for 15 to 20 minutes.

After taking it out of the oven cover with a clean cloth or towel to keep the bread soft.