This rosemary focaccia bread is easy to make with just 6 ingredients and minimal hands-on time. The garlic and rosemary olive oil topping seeps into the bread during baking, giving it wonderful flavor and texture.
Add the yeast and warm water to the bowl of a stand mixer fitted with a dough hook attachment. Stir in the olive oil, sugar, and salt. The yeast should dissolve and be slightly foamy.
Add in the flour and stir on low until the flour is incorporated. Knead with your hands or in the stand mixer on high speed for 5-7 minutes. When the dough is ready it will be coming off of the sides of the bowl and cleaning the sides.
Form the dough into a ball and place it in a bowl greased with olive oil. Cover the bowl with plastic wrap and let rise until doubled in size, about 1-2 hours. You can also speed up the rising time by placing the bowl in a warm environment.
Once the dough has doubled in size, punch it down to release the air. Spray a 9 x 13" pan generously with non-stick spray and also grease the pan with a little olive oil. Press the dough evenly into the pan, cover, and let it rest for 30 minutes.
In a small bowl, whisk together the ¼ cup of olive oil with the chopped fresh rosemary and minced fresh garlic.
Preheat your oven to 425°F.
Use your finger to press dimples all over the dough, press down all the way to the bottom of the pan. Pour the olive oil topping over the dough and use your hands or a pastry brush to spread it evenly over the top.
Sprinkle the top with a little coarse sea salt and bake for 20-25 minutes. Until crisp and golden brown. Rotate the pan halfway through baking to ensure even browning.
Slice and serve warm. Keep leftovers covered at room temperature for 2-3 days.
Focaccia freezes well. Keep frozen for 2-3 months and reheat in a 375°F oven until warm.