Preparation

1. 1. Stir the yeast and sugar together into the warm water. Let sit
2. until foamy.
3. 2. Put the flour and 1 teaspoon of salt in the work bowl of a food
4. processor fitted with the dough blade or metal chopping blade.
5. Process for 10 seconds to sift ingredients.
6. 3. Add the cold water and 2 tablespoons of oil to the yeast mixture.
7. With the machine running, slowly pour the liquid through the feed
8. tube and continue processing until a dough ball forms. Let the
9. machine run for an additional minute to knead.
10. 4. Place the dough ball into a large mixing bowl, cover with plastic wrap
11. and place in the oven on the rack in position 1. Select Proof and set
12. to 80°F for 45 minutes. Dough should be doubled in size when time
13. expires.
14. 5. While dough is proofing, spray the Baking Pan liberally with nonstick
15. cooking spray
16. 6. Remove from oven and punch down the dough and turn out onto
17. a floured surface. Roll out into a rectangle to fit the prepared Baking
18. Pan, stretching the dough to meet the edges of the pan.
19. 7. Using your fingers, make indentations in the dough over the entire
20. surface. Brush with the remaining olive oil and sprinkle with remaining
21. salt and the chopped rosemary. Cover with plastic wrap.
22. 8. Replace the rack in the oven with the prepared Baking Pan. Select
23. Proof again and set to 80°F for 30 minutes.
24. 9. When time expires, remove plastic wrap and select Convection Bake
25. and set to 400°F for 20 minutes. Focaccia should be golden and
26. crisp. Let cool slightly before cutting and serving.