Rosemary Focaccia

In a medium bowl, combine water and milk and warm to slightly above body temperature (about 100ºF).

In a large bowl, add in salt, flour, brown sugar, dry yeast, milk mixture from Step 1, and 2 tablespoons of olive oil in that order; knead until dough comes together.

Transfer the dough onto a lightly floured surface and continue kneading—pushing dough downward using the heel of your hand and fold.

Once dough is smooth and elastic, shape into a tight ball by pulling down the sides of the dough using both hands. Lay a sheet of parchment paper in the pot and place the dough in the center. Cover and proof over [WARM 95°F] for 50 minutes.

Once the dough has doubled in size, drizzle 1 tablespoon of olive oil. Using your fingertip, poke the surface of the dough and place rosemary leaves. Then sprinkle flaked sea salt evenly over the dough.

Preheat oven to 445°F; bake uncovered for 10 minutes. Drizzle 1 tablespoon of olive oil, lower the oven temperature to 390°F and bake uncovered for 10 minutes. Drizzle 1 tablespoon of olive oil once again and bake uncovered for another 10 minutes or until golden brown. Serve warm or at room temperature.