1 teaspoon kosher salt, plus additional for sprinkling
1 teaspoon dried rosemary
2 tablespoon olive oil
¼ cup freshly grated pecorino romano cheese
fresh ground pepper
In a small bowl, add the warm water and sprinkle the yeast on top. Let sit for 6-7 minutes, until the yeast foams. Stir well.
In the bowl of a stand mixer fitted with the dough hook, mix together the flour, butter, salt, rosemary and the yeast mixture. Allow to mix for about 10 minutes, until the dough is elastic-y.
Turn the dough out into a bowl sprayed with cooking oil spray, and turn to coat. Cover with a clean kitchen towel and set in a cool, dry place to rise for 1 hour.
Brush a 9x13-inch rimmed baking sheet with 1 tablespoon olive oil. Spread dough out on the sheet press with fingers to dimple all over. Brush with remaining 1 tablespoon of olive oil. Sprinkle with salt, pepper and grated romano cheese. Cover with a kitchen towel and allow to rise an additional 30 minutes.
Preheat the oven to 400 degrees. Bake for 20-25 minutes, until golden.
Let cool slightly before removing from the pan and cutting into pieces. Serve warm.
Recipe by Sarah's Cucina Bella at http://sarahscucinabella.com/2015/04/07/homemade-rosemary-romano-focaccia/