Homemade bread is easier than you think. This focaccia bread uses simple, pantry staples and transforms them into a bread with a soft, fluffy interior and perfectly chewy exterior. A definite crowd pleaser.
In the bowl of a stand mixer (or in a large bowl if making by hand), whisk together the yeast, sugar and warm water until dissolved. Let stand for 5 minutes.
Add 2 tablespoons olive oil, 1 teaspoon salt and 3 cups of flour to the yeast mixture. Using the bread hook attachment, mix together until a ragged dough forms. Stir with a wooden spoon if making by hand. Add flour, 1/4 cup at a time, until a soft dough comes together. Knead for 6 to 8 minutes in mixer or on floured surface by hand.
Spray a large bowl with nonstick spray. Form dough into a ball and place in prepared bowl. Cover with a towel and place in a warm spot to double in size, 45 minutes to 1 hour.
Butter two 9-inch cake pans well. Add a tablespoon or two of cornmeal and shake around until the bottom is coated. Discard any excess. After doubled, punch down dough. Divide in half. Press each half the dough into one of the prepared pans until the sides are reached. If it doesn't quite touch the sides, that's fine. Repeat with remaining dough. Using your fingers, stipple the dough by pressing halfway down. Cover again and let rise in a warm place for 40 minutes.
Preheat oven to 400 degrees F. Stipple dough again. Brush each with 1/2 tablespoon of olive oil each. Sprinkle each with 1/8 teaspoon of salt and 1/4 teaspoon rosemary.
Bake for 25 to 30 minutes, until golden. When done, remove from pans and slice each loaf into 8 equal wedges.