Rosemary Focaccia. (Dana Velden / May 21, 2013)

While it's common these days to find focaccia topped with all kinds of stuff, I like mine to be simple, herby bread with the emphasis on salt and olive oil. I may allow for one or two additions besides the sea salt, olive oil and herbs, but that's it.

You may feel differently, and that's just fine. You can use this recipe as a base for all your favorite focaccia toppings. But just for today, try it plain and simple with a glass of deep red wine and maybe a wedge of cheese on the side. It's quite delicious!

Focaccia is a wonderful thing to have on hand. It is best served warm, just from the oven, either on its own as a pre-dinner nibble or as the bread to accompany the main meal. It's also fashionable in some circles to make sandwiches with it.

This dough is fairly wet, but the addition of olive oil means it will still be pliable and easy to work with. If you use a food processor or stand mixer, you won't have to knead it by hand.

Easy Rosemary Focaccia

Makes one large focaccia or two small (9- by 13-inch) focaccia breads.

1 envelope (2 1/4 teaspoons) active dry yeast

1 3/4 cups warm water

3 1/2 cups white flour

1/2 cups whole wheat flour

2 teaspoons salt

4 1/2 tablespoons (approximately) good extra virgin olive oil, divided

5 sprigs of fresh rosemary

Several pinches of Maldon salt (or other flakey sea salt)

Equipment:

11-cup (or larger) food processor (See recipe notes for other mixing options)

Measuring cups and spoons

Medium sized bowl

Large sized bowl