Focaccia

1½         cups warm water (105°F to 110°F)

2¼         teaspoons dry active yeast (1 standard packet)

4             tablespoons olive oil, divided

1             tablespoon kosher salt, plus more for sprinkling

1½         cups bread flour

1            
cup Sourdough Starter (recipe on page 30; this must be prepared
3 days in advance)

1             cup unbleached, all-purpose flour

¼           cup fresh rosemary leaves

               oil for pan

Nutritional information per serving:

Calories 112 (28% from fat) / carb. 18g / pro. 3g / fat 4g / sat. fat 1g / chol. 0mg / sod. 431mg calc. 2mg / fiber 1g

Put the water, yeast, 2 tablespoons of the olive oil, salt and bread flour into the blender jar. Select Speed 6 and press Start. Blend until smooth, about 20 seconds.

Transfer the batter to a large mixing bowl. Cover with plastic wrap and allow to rest for 2 hours.

Add the Sourdough Starter to the batter mixture. Stir to combine and then add the all-purpose flour and, using floured hands, knead the mixture together until a nice dough forms (you may need additional flour – the dough should be smooth and slightly sticky, not dry).

Oil a rimmed 13 x 18-inch baking pan. Roll out dough to fit and transfer to the pan. Cover and allow to rise until doubled in size.

Preheat oven to 425°F with the rack in the middle position.

Once the dough is ready, use your fingers to make indentations in the dough over the entire surface. Brush the dough with the remaining olive oil, and sprinkle the top with the rosemary and a few pinches of the kosher salt.
Bake until the focaccia is a nice golden brown on top, about 35 to 40 minutes

Allow to cool for 10 minutes before serving.