Rosemary Focaccia loaves

Adapted from Our Best Bites.

1 c. warm water
1 T yeast
1 T sugar
1/4 t. dried oregano
1 t. kosher salt
2 T olive oil
1 1/2 T rosemary
1/4 t. garlic powder
2 1/4- 2 1/2 c. flour

In a large mixing bowl combine water, yeast, and sugar. Let it stand for 10 minutes. In a separate bowl combine 2 c. flour, salt, 1 T rosemary, oregano and garlic powder. Add flour mixture to yeast mixture along with 1 T olive oil. Mix well. Slowly add remaining flour to make a soft dough (DONT ADD TOO MUCH HERE!) You want a soft and wet dough. Cover and rise 1 hour or until doubled. Lightly flour your surgace. Divide dough in half. Shape each into a round and place on a greased cookie sheet. Cover and rise 45 minutes. Heat oven to 375 degrees. Use remaining olive oil to brush tops of loaves. Bake 15-20 minutes. Serve immediately. Really good dipped in balsamic vinegar and oil.