Rosemary Foccacia

1 TBSP active dry yeast
1 TBSP sugar
1-cup warm water
2 1/2 cups flour
1 tsp salt
2 TBSP rosemary (fresh or dry)
2 TBSP butter (softened)
1/4 tsp sea salt or kosher salt

Place water and sugar in a bowl. Give a quick mix with your finger. Sprinkle yeast over the top and cover with a towel. Let rest for 5-7 minutes until bubbly. Mix in 1 TBSP butter, 1 TBSP rosemary, salt and 2 cups flour. Turn onto 1/2 cup flour and knead for 10 minutes or 5 minutes in a mixer. Place a small amount of olive oil in large bowl and coat the sides. Put dough in and turn over once to coat dough with oil. Cover with towel and let rise until double in size, about 1 hour. Punch down dough and cut in half. Spray baking pan with cooking oil. Shape dough into two small rounds. Sprinkle with remaining 1 TBSP rosemary and light press into surface. Cover and let rise again until double, about 45 minutes. Preheat oven to 375. Bake for 15-20 minutes or until lightly browned. Remove from oven and brush with remaining butter and sprinkle with salt. SO EASY and so good!