Focaccia Mix: King Arthur Unbleached Flour (wheat Flour, Enzyme), Pizza Flavoring [cheddar Cheese Powder (milk, Salt, Culture, Enzymes), Nonfat Dry Milk, Buttermilk, Salt, Natural Flavors, Garlic And Onion Powder, Lactic Acid Powder (lactic Acid, Calcium Lactate), Yeast Extract, Spice], Brown Sugar, Sea Salt. Yeast Packet: Yeast, Sorbitan Monostearate, Ascorbic Acid. Rosemary Sea Salt Blend: Rosemary, Paprika, Sea Salt.

You’ll Need: Dough 4 tablespoons (50 g) olive oil, divided. 1 yeast packet, included. 1-1/2 cups (340 g) water, hot (115 degrees F to 120 degrees F). Topping: 2 tablespoons (25 g) olive oil. 1 rosemary & sea salt packet, included. Directions: 1. Spray a 9 x 13 pan with non-stick spray, then add 2 tablespoons (25 g) oil and spread across the bottom of the pan. 2. Stir together mix and yeast in a large bowl. Add the hot water and 2 tablespoons (25 g) oil then mix well to form a sticky dough. Let rest, uncovered, for 10 minutes. 3. Transfer dough to greased pan. Flip dough to coat in oil. Press dough gently to the edges of pan. Let rise, uncovered, for 30 minutes. Meanwhile, preheat the oven to 425 degrees F with a rack in the lower third. 4. Drizzle dough with oil for topping and dimple dough with fingertips. 5. Bake for 20 to 30 minutes, until golden brown. Sprinkle the top with rosemary and sea salt. Let cool in pan for 5 minutes before transferring to rack to cool completely.

Best if baked by.