Rosemary Focaccia

Ingredients:

• 2 (1/4oz ea) envelopes active dry yeast
• 2 cups warm water
• 6 cups all-purpose flour, divided
• 1/2 cup unsalted butter, softened
• 1/2 cup fresh rosemary leaves, finely chopped, divided
• 1 teaspoon salt
• 1/2 cup olive oil, divided
• 8 cloves garlic, minced
• 2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper

Instructions:

Combine the yeast and warm water in a 2-cup liquid glass measuring cup and let stand for 5 minutes. Place 4 cups of flour in a large bowl and make a well in the center. Add the yeast mixture, stir until a soft dough forms. Cover the dough and let rise in a warm place, free from drafts for 1 hour or until doubled in bulk. Sprinkle the remaining 2 cups flour on a flat surface. Turn the dough out onto a floured surface and knead until the flour is incorporated to make a firm dough. Gradually knead in the butter, 1/4 cup rosemary and salt. Knead until dough is smooth and elastic, roughly 5 minutes, adding additional flour if necessary. Brush 2 jellyroll pans with 2 tablespoons olive oil and set aside. Divide the dough in half. Roll each portion into a 15x10-inch rectangle and place in the prepared pans. Using fingertips, press small indentations in the top of the dough and sprinkle with garlic and the remaining 1/4 cup rosemary. Drizzle with the remaining 6 tablespoons olive oil and sprinkle with kosher salt and pepper. Cover dough and let rise in a warm place, free from drafts, 30 to 45 minutes or until almost doubled in bulk. Bake at 375° for 25 to 30 minutes or until golden. Cut into squares.