By Chef Anne-Marie Ellis CCC
2 packages (5 teaspoons) active dry yeast
1 3/4 cups (440 ml) warm water
1 teaspoon sugar
3/4 cup Rosemary Fused Olive Oil
5 cups all purpose flour (plus extra for kneading)
2 teaspoons fine sea salt
one sprig fresh rosemary
1/2 cup feta cheese pieces
Combine the yeast and the warm water in a large bowl and let stand until foamy, about five minutes.
Add the sugar, 1/2 cup of Rosemary Olive Oil, the flour and fine sea salt and mix by hand until it holds together. Remove the dough from the bowl unto a floured surface and knead the dough until smooth and elastic, 5-10 minutes. Add flour to surface as needed to prevent the dough from sticking.
Shape the dough into a ball and put it in a lightly oiled bowl, cover with plastic wrap and let the dough rise in a warm spot until doubled in size. (about 1-1.5 hours).
Punch down the dough. You could leave it refrigerated overnight in the bowl and wrapped to develop more flavour or immediately finish the next steps.
Pour the rest of the Rosemary Olive Oil in a 11"x17" sheet pan and put the dough in the pan. Press the dough to an even thickness in the pan and cover the pan with a dry kitchen towel and let it rise again in a warm spot until doubled in size (about 1 hour).
Preheat the oven to 450F.
Sprinkle the feta cheese pieces on top and take the fresh rosemary off the stem and sprinkle on top as well. Dimple the dough by pressing your fingertips into it.
Bake until golden brown 20-30 minutes. Serve warm and enjoy!
Rosemary & Feta Cheese Focaccia