Rosemary Focaccia

Ingredients

• 1 ball store-bought pizza dough (I used Livoti’s)

• Extra virgin olive oil

• Fresh rosemary

• Maldon salt

Method

• Remove the dough from the refrigerator and place into a well-oiled round pan.

• Gently stretch it slightly with your hands (it doesn’t need to be perfect).

• Cover with plastic wrap and two kitchen towels, then place somewhere warm.

• Let it rise for 2 hours.

• After rising, uncover and gently stretch the dough again to fit the pan.

• Drizzle generously with olive oil, then top with rosemary and Maldon salt.

• Bake on the middle rack at 400 degrees for 30 minutes.

• For the last 5 minutes, move to the top rack if needed to get a golden, crisp top.

• Remove immediately and transfer to a cooling rack.

• Let cool for about 20-30 minutes before serving.

  Full notes and little details are included in the downloadable version