Focaccia Bread

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1. 1Step 1: In the bowl of a mixer fitted with a dough hook, combine the flour, sugar, yeast, and 1 tablespoon of the salt. Mix on low speed to combine.
2. 2Step 2: Add the water and ½ cup (120 ml) of the olive oil. Mix on low speed until the dough comes together, then increase the speed to medium-low and knead for 5 to 6 minutes until soft and slightly tacky. It should stick to the bottom of the bowl a bit. If too wet, sprinkle with a few tablespoons of flour and knead briefly.
3. 3Step 3: Transfer the dough to a lightly floured surface (flour your hands too) and knead by hand briefly until it forms a smooth ball.
4. 4Step 4: Coat a large bowl with about 1 teaspoon of olive oil. Place the dough in the bowl, flipping once to coat both sides with oil. Cover with plastic wrap and let rise in a warm, draft-free spot until doubled in size, 1 to 2 hours.
5. 5Step 5: Coat a 13 x 18-in (33 x 46-cm) rimmed baking sheet with ¼ cup (60 ml) of the remaining olive oil. Place the dough on the pan and press it out with your hands to fit the pan. Turn the dough over once to coat both sides with oil. Continue to stretch the dough to fit the pan.
6. 6Step 6: Spread your fingers and make indentations almost all the way through the dough (press to the bottom of the pan without poking holes). Cover the pan with plastic wrap and let rise in a warm, draft-free spot until puffed and doubled, about 1 hour.
7. 7Step 7: Preheat the oven to 425°F (220°C) with a rack in the middle position.
8. 8Step 8: Sprinkle the top of the dough with the remaining ¾ teaspoon kosher salt and the rosemary, then lightly drizzle about 1 tablespoon of olive oil on top so it pools in the indentations.
9. 9Step 9: Bake until golden brown, about 20 minutes. Remove from the oven and let cool in the pan on a wire rack for about 15 minutes. Transfer to a cutting board and slice into squares. Drizzle a touch more oil on top before serving, if desired.