rosemary focaccia

1/2 cup flour

1/4 tsp yeast

1/3 cup water , 110 degrees

2 1/2 cup flour

1 tsp yeast

1 1/4 cup water, 110 degrees

2 tsp kosher salt

4 tbs olive oil 

1 tsp kosher salt, for pans

2 tbs rosemary, chopped finely, 

stir first 3 ingredients together until well incorporated.  cover with plastic wrap and let sit at room temperature for 8 hrs.

add 2 1/2 cup flour, 1 tsp yeast and 1 1/4 cup water, 110 degrees to your starter.  mix well with a wooden spoon.  cover with plastic wrap and let sit at room temperature for 15 minutes.  add 2 tsp kosher salt and mix well.  cover with plastic wrap and let rise for 30 minutes.  

spray a rubber spatula with cooking spray and fold the dough over itself 8 times (instead of kneading) this created larger air holes.  cover with plastic wrap and let rise for 30 minutes.  fold the dough 8 times, cover with plastic wrap and let rise for 30 minutes, repeat.  while your dough is rising the last time place a baking stone or an inverted cookie sheet in a 500 degree oven.  

once you have folded and let rise 3 times flour your board and turn your dough out onto it.  divide the dough in 2, it should be wet and sticky, flour your hands to prevent the dough from sticking to your fingers.  tuck the edges under very gingerly to make 2 dough rounds.  coat 2 cake pans with 2 tbs olive oil per pan, spread oil with your fingers. then sprinkle 1/2 tsp kosher salt in each pan.  turn the dough into the pans and swirl around to coat with oil.  cover and let rise 5-10 minutes.  gently press the dough into the edges of the pan.  take a fork and prick the dough 25-30 times.  sprinkle 1 tbs of fresh rosemary finely chopped over each pan.  turn your oven down to 450 degrees.  let rest for 10 minutes.  

bake for 25-28 minutes at 450 degrees.  let cool for 5 minutes in pan and then turn out and let cook for another 30 minutes.