Rosemary Focaccia Bread

I love the bread at The Macaroni Grill, but we don't go there very often because it is kind of pricey and we are trying to save money in this economy. I was looking for a recipe that is similar to that one when I saw this one. It was a really very good substitute and it would also make a fabulous pizza.

Source: http://ourbestbites.com

1 c warm (105-115 degrees F) water
1 tbsp yeast
1 tbsp white sugar
1tsp kosher salt, plus more for sprinkling
2 tbsp butter, divided
2 tbsp crushed dried rosemary
2 1/4 - 2 1/2 c all purpose flour

Directions:

In a large mixing bowl, combine warm water, yeast and sugar. Allow to stand for 10 minutes or until bubbly. While the yeast is getting bubbly, combine 2 cups of the flour, salt and 1 tbsp. rosemary.

Add the flour mixture to the yeast mixture along with 1 tbsp melted butter. Mix well. ( I put it in my stand mixer with the dough hook attached). Slowly add the remaining flour to make a very soft, wet dough. Try to resist the urge to add too much flour as it will make the bread tough. You probably won't use the entire extra 1/2 c of flour. I only used about 1/4 cup.

Cover and allow to rise 1 hour.

Lightly flour work surface and transfer dough to it. Divide in half. Shape each half into a found loaf and place on a greased cookie sheet or on a pizza stone. Cover and allow to rise another 45 minutes.

Heat oven to 375 degrees. Melt remaining tablespoon of butter and mix with remaining tablespoon of rosemary. Brush on the loaves and sprinkle lightly with Kosher salt.

Bale for 15-20 minutes or until very light golden brown. Serve immediately.