Sea Salt Focaccia with Rosemary and Garlic Dip

Ingredients

• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 3 1/2 cups all-purpose flour
• 2 teaspoons salt
• 1/4 cup extra virgin olive oil
• 1 tablespoon fresh rosemary leaves, chopped
• 2 cloves garlic, minced
• 1/4 cup extra virgin olive oil, for dipping
• 1/2 teaspoon flaky sea salt, for topping
• 1/4 cup fresh parsley, finely chopped
• 1/2 teaspoon red pepper flakes

Instructions

1. In a large bowl, combine warm water and yeast. Let sit for 5 minutes until foamy.
2. Add 3 1/2 cups flour, 2 teaspoons salt, 1/4 cup olive oil, and chopped rosemary. Mix until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat oven to 425°F (220°C). Lightly grease a 9x13 inch baking dish.
6. Punch down the risen dough and transfer to the prepared dish. Press down to fill the pan.
7. Dimple the surface of the dough with your fingers. Drizzle with 1/4 cup olive oil and sprinkle with flaky sea salt.
8. Bake for 20-25 minutes until golden brown and cooked through.
9. While the focaccia bakes, prepare the dip: In a small bowl, mix 1/4 cup olive oil, minced garlic, chopped parsley, and red pepper flakes.
10. Let the focaccia cool slightly before slicing into strips.
11. Serve warm with the garlic herb dip and extra rosemary sprigs.