Focaccia

Put the lukewarm water in the bowl from the kitchen robot. Add the yeast, sugar and a tablespoon of flour, and stir them together.
Let the yeast rest so it will activate. Usually not more than 10 min.

In a small dish mix together the olive oil, rosemary, salt and pepper.

Gradually add the all purpose flour to the activated yeast and start kneading the dough using a kitchen robot.
Add the olive oil mixture.

Using the kitchen robot, knead the dough for approximately 15 min on medium speed.
Cover it with a towel and let it rest for at least an hour at room temperature.

Grease the baking pan with a thin layer of olive oil.

Take out the dough from the bowl and stretch it with your hands, so it will cover the surface of the pan.
Cover it with a towel and let it rest for 30 min to 1 h.

Preheat the oven to 200 degrees C or 400 degrees F.

Dimple the dough with your fingers.
Let it rise for 15 more min until it puffs.

Bake the focaccia for 15 to 20 min in a preheated oven.
Let it cool slightly before serving.

If you do not want just focaccia, before baking you can top it with olives, sun dried tomatoes, onion, garlic, and fresh thyme.
Sprinkle sea salt flakes.
Drizzle some olive oil.

In this recipe, I used a mixture of half all purpose and half wholegrain flour.