Instructions: Mix wet ingredients together in a measuring cup and place the dry ingredients in the bowl of a heavy duty mixer. Pour liquid in and mix on low speed for 5 minutes; scraping down the sides of the bowl if necessary. Knead in a heavy duty mixer for 5 to 12 minutes at low speed.

Let dough rise in the bowl, covered with a plate, in a draft free place until almost double in size. Gently "pour" onto oiled baking sheet and using the flats of your fingers, spread and stretch the dough to almost fit the pan. Let rise for 20 minutes at room temperature, draft free, and then dimple with fingertips. Drizzle focaccia generously with olive oil, stud with a few olive oil dipped rosemary sprigs and sprinkle with kosher salt.

Bake in at 450 degrees in a preheated oven for 15 to 20 minutes.

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