Rosemary Focaccia Bread

This is another Best Bites recipe. I made this to go with the Fettuccine with red pepper and cayenne sauce tonight and it was a hit. The original recipe calls for letting the bread raise twice- I didn't have time and formed into loaves immediately and only let it rise once. It turned out pretty dang good. I'll have to start earlier next time and see if the results are even fluffier.

Rosemary Focaccia Bread
1 c. warm (105-115 degrees Fahrenheit) water

1 Tbsp. yeast

1 Tbsp. white sugar

1 tsp. Kosher salt, plus more for sprinkling

2 Tbsp. butter, divided

2 Tbsp. rosemary (dried or fresh)

2 1/4-2 1/2 c. all-purpose flour

Sprinkle sugar and yeast in warm water and let sit for 10 minutes until creamy.
Knead in 2 cups of flour, 1 Tbsp butter, 1 Tbsp rosemary until combined. Add remaining flour until no longer sticky (don't add too much).

Let rise until double (unless you don't have time) and then form into two round loaves. Place on greased cookie sheet and cover with a warm towel. Let rise for 45 more minutes. Melt remaining butter and then add in rosemary and a sprinkle of garlic if desired and brush on dough. Sprinkle with kosher salt.

Bake in 375 degree oven for 15-18 minutes until golden brown.