Italian Focaccia and Israeli Olive Oil

No, this isn't a sponsored post, I just happen to really love Galilee Green Olive oil and will toot their horn any chance I get. Israeli olive oil really is the best in the world. And I've tried lots. However, unless you like it plain on a spoon it need something to go with. There are lots of great option, on Israeli salad is a favorite. Drizzled on hummus or labeneh are also delicious. But focaccia is definitely right up there with the best of them. Deliciously herby

1 c. warm water
1 Tbsp. sugar
1 Tbsp. yeast

1 c. warm water
1 Tbsp. salt
1/4 c. olive oil
1 Tbsp. Dough enhancer (optional)
1 c. flour

3 - 4 c. flour as needed

6 cloves garlic, minces
2 sprigs rosemary leaves, chopped
1/4 c. olive oil
Flaky salt and cracked pepper

In a medium sized bowl combine the warm water and sugar and then sprinkle the yeast over the top. 

In a large bowl combine the other cup of warm water, the salt, the olive oil the dough enhancer, and the flour until completely combined. 

When the yeast bowl is foamy add it to the other bowl and mix slightly. Add a cup of flour and mix until combined and then add another cup of flour, continuing until you can no longer stir the flour in. Remove to a clean surface and knead in a remaining cup of flour until you have a smooth dough. 

Place in a clean bowl and cover. Let rise in a warm, draft free spot, until at least doubled in size. 

I like to combine the olive oil and chopped garlic at this point to help blend the flavors. 

Remove and stretch in to a 17.25 x 11.5 baking pan. Cover and let rise again until puffy and almost doubled. Poke holes in the top with a clean spoon or finger. Brush with the olive oil and garlic. Top with chopped rosemary, coarse salt, and black pepper. 

Bake at 375 until golden on top. Remove and enjoy with olive oil to dip.