Rosemary focaccia

4 cups all-purpose flour (plus extra for kneading)

1 package active dry yeast

1½ cups warm water (not hot)

2 tablespoons extra virgin olive oil (plus more for drizzling)

1 teaspoon kosher salt (plus more for sprinkling)

1 tablespoon finely chopped rosemary (plus 1-2 whole sprigs for topping off)

In a drinking glass, dissolve yeast and warm water and let stand for about 10 minutes, or until a foam appears. Combine flour, salt and chopped rosemary in a large mixing bowl. Add extra virgin olive oil and the yeast mixture. Combine by hand until dough is moist and elastic. If it is still too wet, add a bit more flour. Knead for about five minutes on a lightly floured surface and form into a ball. Place in a bowl with about a teaspoon of olive oil and roll dough ball until completely coated. Cover bowl with plastic wrap and let rise in a warm place until dough doubles in size. Place dough on a cookie sheet or jelly roll pan and press out to fit pan. Cover with plastic wrap for an additional 20-25 minutes. Remove wrap and use fingertips to press dimples over the top of the pressed dough. Drizzle olive oil over the top and sprinkle kosher salt and rosemary (removed from stems) all over as well. Let stand for an additional 15 minutes and bake at 425 degrees for 20-25 minutes, or until light golden brown on top. Using kitchen scissors, cut into squares.