1 1/2 teaspoons quick-rise dry yeast
1 1/2 cups warm water
4 cups all-purpose flour (2 tbsp. more for dusting)
1 teaspoon Himalayan salt for the dough
1 teaspoon of Cyprus flake salt for finishing
1/3 cup rosemary infused plus more for drizzling
1 sprig fresh rosemary, chopped
Sprinkle the yeast over the warm water. Let stand for a few minutes.
In a mixer, combine the flour and Himalayan salt. Set the mixer running on low speed and drizzle in the rosemary olive oil until combined with the flour and salt. Next, add in the yeast and warm water mixture and mix until just combined as the dough comes together in a very sticky mass. If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.
Form the dough into a ball, drizzle over rosemary infused olive oil and toss to coat the dough. Place the dough in a bowl, then cover the bowl with a damp towel. Place in a warm location and let it rise for 45-60 minutes, or until the dough has nearly doubled in size. To make focaccia, remove half the dough from the bowl (leave the rest for another time) and place on a lightly floured surface.
Roll into a large, thin oval. Place on a sheet pan drizzled with rosemary infused olive oil. Drizzle more rosemary infused olive oil on top of the dough, then cover with plastic wrap and let the dough continue to rise for another hour.
Preheat the oven to 400 degrees F.
Remove the plastic wrap (the dough will be puffy) use your fingertips to press dimples all over the surface of the dough. Drizzle the surface with more rosemary infused olive oil and finish with some chopped rosemary and the Cyprus flake salt. Bake the focaccia until is golden brown, 30 to 40 minutes. Serve immediately.