Focaccia Bread

I made some lobster bisque in my French cooking class and brought home the leftovers. Soup just doesn't feel complete unless you have some bread to dip while you eat so I made a quick focaccia. In total this took about 2-3 hours to make which feels pretty fast for bread. It's also vegan if you leave out the butter. 

 
Ingredients:
 
2 cups all-purpose flour
1 tsp. kosher salt
1 tsp. instant yeast
1 cups lukewarm water
butter for greasing
4 tablespoons olive oil, divided
flaky sea salt, such as Maldon
1 to 2 teaspoons whole rosemary leaves, optional 
 
Directions:
1. Make the dough: In a large bowl, whisk together the flour and salt. In a small measuring cup add the lukewarm water and instant yeast. Allow the yeast to bloom for 5 minutes. Add the water and yeast to the flour. Using a rubber spatula, mix until the liquid is absorbed, and the ingredients form a sticky dough ball.
 
2. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and allow to rise at room temp for 1.5 to 2 hours until doubled in size.
 
3. Grease a 6x9 casserole or baking dish with butter. Make sure to get all of the corners and sides so the bread doesn’t stick later. Pour a tablespoon of olive oil into the center of the pan. Gently deflate the dough using the back of your knuckles. Place the dough ball into the prepared pan and spread about halfway across the pan. Cover with plastic wrap and allow to rise another 30 minutes on the counter.
 
4. Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of olive oil over the dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.
 
5. Bake dough for 25 to 30 minutes, until the underside is golden and crisp. Remove the pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.