Romano's Macaroni Grill Focaccia

Romano's Macaroni Grill Focaccia

• 2 teaspoons dry active yeast
• 2 cups warm water (110-115 degrees F), divided, use
• 4 1/2 cups unbleached flour
• 1/4 cup vegetable oil
• 1 tablespoon sugar
• 3/4 tablespoon sea salt
• 1 tablespoon dried rosemary
• 1 tablespoon balsamic vinegar
• extra-virgin olive oil, as needed
• kosher salt, as needed
• dried rosemary, as needed
  

1. In a small mixing bowl dissolve the yeast in 1/4 cup of the warm water. Set aside.
2. In a mixing bowl, combine flour and oil. Mix at low speed. In another bowl, add sugar to the remaining 1 3/4 cups warm water and dissolve (it will not dissolve completely). Add sugar water slowly to flour mixture. Slowly add yeast water and combine.
3. Add sea salt, dried rosemary and balsamic vinegar to flour mixture and continue mixing dough until it becomes smooth and does not stick to the bowl, approximately 10 minutes. Add more flour as needed to prevent stickiness. Remove the dough from the mixer and place on a floured work surface. Cover with plastic wrap and allow dough to rest 20 minutes.
4. With floured hands, shape dough into a ball, place on a greased cookie sheet and cover with plastic wrap. Place in the refrigerator for a minimum of 3 hours before using.
5. Remove from refrigerator and flatten dough with your fingers to about 1 inch thickness, spreading dough across the cookie sheet. Bake at 350 degrees F degrees until lightly golden, about 20 minutes. Remove from oven. Brush loaf with extra-virgin olive oil; sprinkle with kosher salt and dried rosemary. Bake for an additional 10 to 15 minutes or until dark golden in color.