For the Focaccia

1. Dissolve yeast in 125 mL (1/2 cup) warm water and sugar. Leave until frothy, about 5 minutes.
   Combine flour and 5 mL (1 tsp) Windsor® Coarse Kosher Salt. Add yeast liquid to flour with remaining 250 mL (1 cup) warm water and butter, mixing to combine.
2. Turn dough out onto a lightly floured surface and knead 5 to 10 minutes, adding additional flour if necessary, until dough is smooth and shiny.
3. Return to bowl and cover with a cloth. Set aside at room temperature until dough doubles in bulk, about 45 minutes. Preheat oven to 400°F (200°C).
4. Once dough has risen, punch down and knead briefly on a floured surface.
5. Roll into a round about 35 cm (14″); transfer to a lightly oiled pizza pan or baking sheet. Let rest for 10 minutes.
6. Press fingers into dough to give a dimpled effect, and brush with oil. Sprinkle liberally with Windsor® Coarse Kosher Salt. If desired, add rosemary.
7. Bake for 18 to 20 minutes, or until golden.
8. *Preparation time does not include proofing time (time need for dough to rise)