Rosemary and Sea Salt Focaccia

1 package active dry yeast, approximately 2 1/4 t
1 2/3 c lukewarm water (105 to 115°F)
4 c unbleached all-purpose flour plus additional 2 T, sifted
2 t table salt
1/4 c plus 3 T extra-virgin olive oil, divided
1 T fresh rosemary, finely chopped
1 t coarse sea salt

Stir together water and yeast in bowl of standing mixer and let rest until creamy, about 5 minutes. Add 4 c flour, 1/4 cup oil, and table salt and beat with paddle attachment at medium speed until a dough forms. Replace paddle with dough hook and knead at medium high speed until smooth and sticky, 3 to 4 minutes.

Turn dough out onto lightly floured surface and knead in additional 1 to 2 T flour. Knead dough 1 minute (dough will be slightly sticky). Transfer to a lightly oiled bowl and turn dough to coat with oil. Cover and let rise at room temperature until doubled, 1 to 1 1/2 hours.

Shape dough evenly into rectangle on oiled baking stone or cookie sheet, leaving 2 inch from edge. Cover and let rise at room temperature until doubled, about 1 hour.

Preheat oven to 425°F.

Stir together rosemary and remaining ~3 T olive oil. Press shallow indentations into dough with fingertips, brush top and sides of loaf with rosemary and oil, allowing to pool in indentations. Sprinkle sea salt evenly over focaccia and bake in middle of oven until golden, 20 to 25 minutes.

Immediately remove from pan or stone, cool and slice. Serve warm or at room temperature.

Chef's Note: Because I live in an especially dry climate (hello 5% humidity!), the flour used here is significantly less than called for in the original recipe. Flour may be increased up to 5 c total, depending on level of local humidity.