Working on a parchment covered cookie sheet, we work with one piece of dough at a time. A little olive oil is spread on the parchment and the dough rolled in it. We spread out the dough (about a quarter of an inch thick) and move on to the next piece of dough.
Once the four doughs are ready, we let rest for 5 minutes. Many recipes leave the doughs to rise again at this point for about an hour, but we are impatient tonight! We just leave it long enough to preheat the oven to 425° F.
When the oven is hot, we press each of the dough rounds with the tips of our fingers to make pock marks. We liberally drizzle on oil and top with coarse salt and rosemary.
We cook for 15 minutes until the focaccia are golden brown. We let cool for a few minutes, adding freshly ground black pepper, and serve with dipping oil.