| 1 Pkg. Yeast | 1 tsp. Salt |
| 1 C Warm Water | 2 1/2 C. Flour |
Dissolve yeast in warm water. Add salt and enough flour to make dough easy to handle. Knead about 10 minutes until smooth and elastic (if using a bread mixer, add only enough flour to clean the sides of the mixing bowl, then mix on high 6 minutes).
Use your hands to spread the dough about 3/4″ thick on a sheet pan, cover and set aside for 30 minutes.
After about 30 minutes, use your fingertips to create dimples in the dough. Cover again and leave it to rise about 20 minutes longer. These dimples are characteristic of Focaccia bread.
Meanwhile, preheat the oven to 425°.
Just before baking, drizzle the top with olive oil. Then sprinkle with coarse salt, a little dry rosemary and garlic powder.
Bake about 20 minutes or until golden
