Garlic & Herb Focaccia with Sea Salt & Rosemary

In a large bowl, dissolve yeast in warm water. Let stand for 5-10 minutes until foamy.

Add flour, olive oil (1/4 cup), and salt to the yeast mixture. Stir until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook.

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 2-3 hours, or until doubled in size.

Preheat oven to 425°F (220°C). Grease a 9x13 inch baking pan with olive oil.

Punch down the dough and transfer it to the prepared baking pan. Gently stretch and press the dough to fill the pan. If the dough resists, let it rest for 5 minutes and then try again.

In a small bowl, combine minced garlic, chopped rosemary, thyme and oregano. Drizzle a generous amount of olive oil over the dough and spread the garlic-herb mixture evenly over the top. Use your fingers to create dimples all over the surface of the dough.

Sprinkle with flaky sea salt and extra rosemary sprigs.

Bake for 25-30 minutes, or until golden brown and the bottom sounds hollow when tapped.

Let cool slightly before slicing and serving.