Rosemary and Garlic Focaccia

Adapted from Flatbreads and Flavors.

1-1/2 cups lukewarm water
1/2 teaspoon rapid yeast
approximately 4 to 5 cups flour
1/4 teaspoon salt
2 tablespoons olive oil
2 more tablespoons olive oil
equivalent of 6 cloves garlic, finely chopped
3 or so sprigs of rosemary, leaves only, lightly chopped
1 teaspoon sea salt

In a large bowl, place the water and stir in the yeast to dissolve. Stir in 1 cup of flour, stirring constantly in the same direction. Stir in another cup of flour, and then stir 100 times in the same direction, about 1 minute. Cover the bowl and let rest 20 to 30 minutes. Sprinkle salt and 2 tablespoons of the olive oil over the sponge and add another 1/2 cup of flour, stirring to mix. Continue 1/2 cups of flour until too hard to stir; then turn out on floured surface and begin to knead, adding flour as necessary, just to keep the dough from sticking. Knead about 10 minutes. Then place in lightly oiled bowl and cover; let rise about 1.5 to 2 hours.

Lightly oil a 11x17 inch baking pan. Turn the dough onto a lightly floured work surface and roll to fit pan; place in pan. Cover and let rise 20 minutes.

Preheat oven to 500 degrees. Brush top of pizza with remaining 2 tablespoons of olive oil. Dimple the surface of the bread with fingertips. Sprinkle the garlic oil and rosemary as evenly as possible. Then sprinkle the sea salt. Bake in preheated oven for about 8 to 12 minutes, until edges are lightly golden. Remove from oven and cut into large squares.