Source: Sunset (sort of)
Yield: 24 pieces
- Fresh rosemary leaves, chopped and divided: 2 Tablespoons
- Kosher salt: 1 Tablespoons
- Extra virgin olive oil, divided: 9 Tablespoons
- Milk, room temperature: 1 Cups
- Active dry yeast: 2 1/4 Teaspoons
- All-purpose flour: 6 Cups
Put yeast in the bowl of a stand mixer and pour 1 cup warm water (90º to 105º) on top. Let sit until yeast dissolves, 5 to 8 minutes.
Add milk, 1/4 cup oil, the kosher salt, and 1 tablespoon rosemary. Attach dough hook and with mixer on low, gradually blend in 6 cups of flour. Beat on medium speed until dough is smooth and elastic, 10 to 12 minutes; if necessary, add about 2 tablespoons more flour until it’s only slightly tacky.
Cover dough in bowl with a towel or plastic wrap and let rise at room temperature until doubled, 1 1/4 to 1 1/2 hours. Oil a 12-inch by 17-inch rimmed baking sheet with 1 tablespoon of oil. Punch down dough, transfer to baking sheet, and use your hands to push it into an even layer; if it’s too springy, let it rest about 10 minutes. Cover loosely and let rrise until puffy, 45 to 60 minutes. Meanwhile, preheat overn to 425ºF.
With your fingers, poke holes 1 to 2 inches apart straight down into risen dough. Drizzle dough with 2 tablespoons olive oil. Sprinkle remaining rosemary on top.
Bake until golden, 25 to 30 minutes. Brush with remaining 2 tablespoons oil. Cool in pan on a rack 15 minutes. Loosen focaccia with a wide spatula and slide onto a work surface. Cut into pieces about 3 by 4 inches and serve warm or at room temperature.