Name: Rosemary and Olive No Knead Focaccia Bread
Yield: 12 + serving
Ingredients: 2 tsp one packet or 1/4 ounce dry yeast, make sure it's fresh!; 2 cups warm water (105-110F); 2 tsp table salt; 4 cups all-purpose or bread flour (I usually use all-purpose); extra virgin olive oil (about 1/4 cup plus extra for oiling the bowl and baking pan); fresh rosemary leaves (approximately 4 Tbsp); 1 Meyer lemon (sliced paper thin, seeds removed); 1/2 cup pitted oil cured (Kalamata, or other flavorful black olives, not the kind in the can.); kosher or sea salt for sprinkling over the top