Rosemary Focaccia

Combine boiling water, 1 teaspoon rosemary and honey in a large bowl, cool to 100°-110°.

Sprinkle yeast over honey mixture; let stand 5 minutes.

Add 3 1/4 cups flour, 2 tablespoons oil, and 1 teaspoon salt to honey mixture, stirring to form a soft dough. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°) for 45 minutes or until doubled in size. (Gently press to fingers into dough. If indentation remains, dough has risen enough).

Punch dough down.

Pat dough into a 14 x 12 inch rectangle on a baking sheet coated with cooking spray. Cover and let rise 20 minutes or until doubled in size.

Preheat oven to 350°.

Uncover dough. Make indentions in top of dough using fingertips. Combine 1 tablespoon oil, 1 teaspoon water and egg yolk, brush over dough. Drizzle with remaining 1 tablespoon oil; sprinkle with remaining rosemary and sea salt.

Bake at 350° for 25 minutes or until lightly browned. Remove from pan to cool.