Italian Focaccia

Preheat oven to 375 degrees.
Pour flour in bowl and make well inside. put in bottom of well salt then sugar then yeast and slowly pour half of the water. Mix slowly with large wood spoon and slowly add remaining water as needed. When dough has formed a nice ball and does not stick to the sides dump out on counter. Knead dough about 5 minutes until it is very smooth and elastic.
If you want a thick focaccia flatten dough out with hands and put on standard sized (40cm X 35cm) flat oven tray or cookie sheet that has been liberally doused with olive oil. Flatten the dough a little more on tray and cover with tea towel. Let rise about 40 minutes.
When risen gently punch and stretch dough with finger to fit sides of tray and to make the traditional "bumps". Douse top of focaccia with more olive oil and sprinkle on sesame seeds, kosher salt (not to much) and rosemary leaves.
Put in warmed oven and bake about 20 minutes or until golden brown.
If you like a thinner foccacia then just divide the dough into half and bake on two separate trays.
This makes the foundation for the best pizza in the world and you can top it with anything just don't leave out the olive oil.
I got this recipe from my friends Italian mother-in-law and anyone who tries it...loves it!
Enjoy