Here's the deal, I'm giving you the recipe to make this from scratch, but nothing is stopping you from buying a pound of pizza dough from your grocery store and using that as the foundation for your focaccia. Just skip right down to the oven preheating part and go from there. I'll never tell!
Ingredients
2 cups bread flour
3/4 cup warm water
2 1/4 teaspoons dry active yeast
1 tiny pinch sugar
2 teaspoons olive oil
6 large sprigs fresh rosemary
2 large pinches salt
Olive oil for drizzling
Method
In a cup, combine yeast, 3 tablespoons of water (from the 3/4 cup) and a pinch of sugar. Mix together and let sit for 10 minutes. The mixture should be cloudy and ready to go. In a large bowl, or on a clean work surface. create a well in your flour and pour in yeast mixture, remaining water and 2 teaspoons olive oil. Bring mixture together with a fork until the whole thing has pulled together. You may need a little more flour or water to get things together, so go with your gut. Once together, turn out onto a floured surface and knead until elastic, about 5 to 10 minutes. Once elastic plop into an oiled bowl, oil the top of the dough and cover with a damp towel. Allow to rise for an hour.
After an hour, preheat oven to 425 degrees Fahrenheit. Spread dough out into a large oval on a greased cookie sheet. Pat down little valleys in the dough with your fingers here and there, giving the olive oil that's about to come into play places to pool. Drizzle generously with olive oil, sprinkle with salt. Pull the pine needle bits off the rosemary and sprinkle everywhere. Bake for 15 to 20 minutes, or until perfectly golden brown.