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This bread is so amazing and easy! This is my all-time favorite recipe from America’s Test Kitchen. This Italian bread is so delicious you will have to hide it from your brother who will eat an entire loaf before your guests arrive! It is crunchy, salty, herby, and soft in the middle.  You can just eat it plain or it is really wonderful with goat cheese and bacon jam.  (recipe for another time). I make it up in advance and freeze in gallon bags and then I basically have a wonderful Take & Bake bread that I can pop in a hot oven on a baking stone or cookie sheet for about 6 to 8 minutes. Rosemary Focaccia Bread from America’s Test Kitchen From their "100 Hundred Recipes" The Absolute Best Ways to Make the True Essentials Makes Two 9-inch round loaves Sponge ½ cup (2 ½ oz)  all-purpose flour⅓ cup warm water (110 degrees)¼ teaspoon instant or rapid-rise yeast Dough 2 ½ cups (12 ½ oz) all-purpose flour1 ¼ cups warm water (110 degrees)1 teaspoon instant or rapid-rise yeastKosher salt¼ cup extra-virgin olive oil2 tablespoons minced fresh rosemary (Fresh, not dried is much better but you could use dry)  For the sponge:  Combine flour, water, and yeast in a large bowl and stir with a wooden spoon until uniform mass forms and no dry flour remains about 1 minute.  Cover bowl tightly with plastic wrap and let stand at room temp for at least 8 hours or up to 24 hours. Use immediately or store in the refrigerator for up to 3 days (let stand to room temp for 30 minutes before proceeding with the recipe).  ***I always do this ahead of time because I’ve found the flavor of the bread is so much better after sitting out for 24...