Rosemary Shallot Focaccia with Extra Virgin Olive Oil - Olive Oil Co - Barrie - Newmarket - Midland

Ingredients

• 1 1/2 cups warm water
• 3 tablespoons EVOO (plus additional 1/4 cup for drizzling)
• 1 1/4 teaspoons salt
• 3 1/2 cups unbleached all purpose flour
• 1 tablespoon instant yeast
• 1/4 cup thinly sliced shallots
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon coarse sea salt for sprinkling on top (optional)