Angela's Rosemary Foccacia Bread

6 T plus 1 tsp. Extra Virgin Olive Oil
3 envelopes Active Dry Yeast
2 C warm water approx. 110 degrees
5 ½ C Bread Flour (More if needed)
3 t Salt
1 T Fresh Rosemary
1 t Kosher Salt (Pickling Course Salt)

Lightly Oil a Large Bowl with 1 tsp. of Oil set aside.
In the bowl of an electric mixer with Paddle attachment combine the Yeast, Sugar, Water, and 2 TBL. of the Oil. Stir and proof about 5 minutes.

Add the flour and the fine salt, and mix on low speed until the dough comes together and forms a ball 2-3 minutes. Increase the speed to medium and mix for 8 minutes. If the dough is sticky, continue mixing and gradually add another ¼ C. of Flour. Form into a ball and place in the oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm draft free place until double in size. 1 – 1 ½ hours.

Preheat Oven to 400 degrees. Grease a 13x9 baking sheet with 1 Tbl. of the Olive Oil. Turn the dough out onto the baking sheet, pressing evenly across the bottom of the pan. Cover with plastic wrap and sent in warm place until it rises until nearly doubled, 30 minutes to 1 hour.

With your finger tips , make dimples in the dough at 3 inch intervals. Drizzle with remaining 3 Tbl. of Olive Oil and sprinkle with Rosemary and Kosher Salt. Bake on the lower oven rack until just golden brown. 25-30 minutes.