FOCACCIA!

I made focaccia via modifying this recipe.  Here's my version:

2 pkgs (4.5 tsp) active dry yest
1 tsp sugar
1 3/4 c lukewarm water (105-115° F)
1/3 c olive oil
1 1/2 tsp salt
1-2 tsp cracked rosemary (I used 1 tsp but more wouldn't have been overpowering)
4-5 1/2 c flour
olive oil, coarse salt, and rosemary (optional) to top

Warm the bowl of your stand mixer.  Dissolve the yeast and sugar in 1 cup of the warm water.  The yeast mixture should thicken and foam within 5 minutes.  Add the remaining water, olive oil, salt, rosemary, and 3 1/2 to 4 cups of the flour.  Attach the bowl to your mixer, fitted with a dough hook, and beat on speed 2 (or your recommended speed for bread) for 1 minute.  Add flour, 1/2 cup at a time, until the dough sticks to the hook and cleans out the side of the bowl.  Beat for an additional 2 minutes at the same speed.
Place the dough in a greased bowl and turn to grease the top of the dough.  Cover with a towel and let rise in a warm place until doubled, 1 hour.
Punch down the dough and then knead on a lightly floured surface for about 5 minutes.  Roll the dough to fit a jelly roll pan (15.5 x 10.5 inches).  Cover the dough with a moist tea towel for 15 minutes.  Oil your fingers and make dents in the dough about 1 inch apart.  Re-cover and let rise 1 hour.
Heat oven to 400°F.  Drizzle the dough with olive oil (careful: too much will make it soggy and inhibit browning!).  Sprinkle with coarse salt and whole or cracked rosemary.  Bake for 15-20 minutes, until golden brown.