Rosemary Focaccia Loaves

These were light, fluffy, and super good. It tasted just like Macaroni Grill's bread. I served with olive oil, balsamic vinegar, and a few cracks of fresh ground pepper.

1 c. warm (105-115 degrees Fahrenheit) water
1 Tbsp. yeast
1 Tbsp. white sugar
1 tsp. Kosher salt, plus more for sprinkling
2 Tbsp. olive oil, divided
2 Tbsp rosemary (dried or fresh), divided
1/4 tsp dried oregano leaves
1/4 tsp garlic powder
2 1/4-2 1/2 c. all-purpose flour

In a large mixing bowl, combine warm water, yeast, and sugar. Allow to stand for 10 minutes or until bubbly. While the yeast is getting bubbly, combine 2 C of the flour, salt, 1 1/2 Tbsp. rosemary, oregano and garlic powder.

Add flour mixture to yeast mixture along with 1 Tbsp. olive oil. Mix well. (I put it in my stand mixer with the dough hook on). Slowly add remaining flour to make a very soft dough–try and resist the urge to add too much flour. You want a soft, wet dough.

Cover and allow to rise 45 min- 1 hour or until double in size.
Lightly flour your work surface and transfer dough onto this surface. Divide in half. Shape each half into a rounded loaf and place on a greased cookie sheet or pizza stone. Cover and allow to rise another 45 minutes.
Heat oven to 375 degrees. Use remaining tablespoon of olive oil to brush over tops of loaves, discarding excess if you have any. Sprinkle with remaining rosemary and some Kosher salt.

Bake for 15-20 minutes or until very lightly golden-brown. Serve immediately (if you can) with olive oil and balsamic vinegar (if you want) and feel your butt get bigger (you will. It just happens. And it’s worth it.)