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3 + cups unbleached white flour

1 package rapid-rise yeast

2/3 cup water (110 degrees)

1/3 cup dry white wine at room temperature

1/3 cup extra-virgin olive oil

1/2 tablespoon sea salt


2 tablespoons fresh rosemary, minced

Coarse sea salt



Dough:  Mix the yeast into 3 cups flour in the bowl of an electric mixer with the paddle attachment.  Pour in the water, wine and olive oil with the machine running.  Add extra flour as needed to produce a dough that pulls away from the sides of the bowl and knead slowly for 3 minutes.  Remove the paddle, cover the bowl and let the dough rest for 10 minutes.  Switch attachments for a dough hook, add the salt and knead at medium speed for 5 minutes adding more flour if necessary to maintain the dough in a ball.


First Rise: Transfer the dough to a bowl, cover tightly with plastic wrap, and let rise in a warm place until it doubles in volume, about 45 minutes.  (To speed the process you can put the bowl in a 90 degrees water bath.  Reheat the water every 10 minutes to maintain the temperature.)


Second Rise:  Turn the soft, elastic dough out onto a 9"x 12" baking sheet and press it out with oiled hands to fill the bottom of the pan.  Dimple the surface with your fingertips. and let rise in a warm spot until puffed, about 30 minutes.


Baking:  Preheat the oven to 400 degrees.  Strew the rosemary over the surface of the focaccia, lightly sprinkle with oil and salt.  Bake for 20 minutes or until it reaches 200 degrees internally.


Remove the focaccia from the pan onto a rack and let cool slightly.  Serve hot, warm, or at room temperature.