Rosemary Focaccia

Makes one pan of focaccia

1   recipe Focaccia Dough , rested for 2 hours
     (not overnight)
¼  cup extra-virgin olive oil, divided
1   tablespoon fresh rosemary, chopped
1   teaspoon kosher salt

Nutritional information per serving (based on 8 servings):
Calories 199 (36% from fat) • carb. 28g • pro. 4g • fat 8g • sat. fat 1g chol. 0mg • sod. 819mg • calc. 2mg • fiber 1g

1. Follow the process for preparing the focaccia dough. Once
sufficiently rested, proceed with the following steps.
2. Coat the interior of the deep dish pan with 2 tablespoons of
the olive oil.
3. Transfer the dough to the oiled pan and turn it over a few
times so that it is fully coated with the olive oil.
4. Using your fingertips, make indentations in the dough without
fully pushing through, being sure to cover the entire surface.
While making the indentations, gently press the dough toward
the sides of the pan (do not force it—it will eventually spread).
5. Cover the pan and allow to rest for 20 minutes. After resting,
uncover and repeat the process, focusing on the spreading of
the dough to the edges of the pan. Cover and rest for 20 more
minutes. Repeat this process until the dough easily covers the
bottom of the pan. This process can take up to 3 rounds (60
minutes total).
6. Brush the dough with the remaining 2 tablespoons olive oil, and
then sprinkle with the rosemary and salt.
7. Cover loosely with plastic wrap and let rise while the pizza
oven is preheating.
8. Preheat the pizza oven with the pizza stone on the rack to 500°F.
9. When the oven is preheated, set the timer for 10 minutes. Uncover
the pan and slide into the hot oven. Start the timer. Bake until
evenly golden brown. When the timer sounds, check the focaccia.
If it needs more time to reach golden brown, rotate the pan and
slide it back in the oven for up to 5 more minutes.
10. Transfer the pan to a heat-safe rack or trivet. Allow the
focaccia to cool slightly, then remove from the pan. Slice
and serve