Focaccia in a Hurry

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Alison’s notes: If you are an authenticity stickler, this may not be for you, as the best focaccias take far longer than 1 hour . But if you have a hungry family who loves casual Italian food made by you, this will be a fantastic addition to your repertoire. I ngredients : ¾ cup warm water ½ teaspoon sugar 1½ teaspoons yeast 5 1/2 tablespoons extra virgin olive oil, divided 2 cups all-purpose flour, divided 1 teaspoon kosher salt, divided 1 tablespoon freshly grated parmesan 1 clove garlic, finely chopped 1 tablespoon fresh rosemary ( divided ) flaky sea salt for topping, optional D irections : Place the warm water and sugar in the mixing bowl of a stand mixer fitted with the paddle attachment (you can use an electric handheld mixer as well). Stir well to combine. Sprinkle the yeast over the water and stir just a bit. Let stand until foamy, about 5 minutes. Preheat oven to 200 degrees. Grease a cast iron skillet or 8 – 9″ cake pan with 1/2 tablespoon of the olive oil. With the mixer on low, add 1 cup of the flour and 3/4 teaspoon of salt and mix just until combined . Add 2 tablespoons of the olive oil and 1/2 tablespoon of the fresh rosemary and mix until combined. G radually add 1/2 cup of the remaining flour, then just enough of the remaining 1/4 cup until the dough begins to pull away from the sides of the bowl . Lightly flour a surface with flour. Remove the dough and place it onto the floured surface, and sprinkle the top lightly with flour as well . Gently shape the dough into a flat disk and place in the prepared skillet. Gently press the dough evenly in the bottom of the skillet and 1″ up the sides, then cover with a clean towel. TURN OFF THE OVEN and place the skillet in the oven for 20 minutes to rise. Remove the skillet from the oven and remove the towel. Preheat the oven to 400 degrees. In a small bowl, combine 2 tablespoons of olive oil, the remaining 1/4 teaspoon of salt, garlic, and remaining rosemary. Brush the olive oil mixture over the focaccia bre