Using a countertop mixer, add flour, table salt, yeast, Italian seasonings and sugar; stir until well combined.

Add warm water, warm milk and ½ cup of olive oil; mix on low speed until well combined.

Increase speed to medium and mix for 5-6 minutes. (Note: If dough is sticky, just add an additional tablespoon of flour.)

Transfer dough into a large, oiled bowl. Cover with plastic wrap and place in a warm location until dough has doubled in size (~75-90 minutes). (Tip: I let dough rise in my oven with the oven light off. Just make sure to remove the dough before you turn the oven on!)

Using a standard rimmed baking sheet, brush the remaining ¼ cup of olive oil evenly onto surface.

Turn dough out of bowl onto baking sheet. Turn dough over several times so that it is well coated with olive oil.

Gently press/push dough until it fits evenly into pan. Using the tips of your fingers, press into dough until you touch the bottom of the pan. (Note: You don’t want to make actual holes in the dough. Instead, you’re looking to make several dozen indentions in the dough.)

Cover pan with plastic wrap and place in a warm location for 1 hour.

Preheat oven to 425°F. (If letting the dough rise in the oven, make sure to remove it first!)

Sprinkle top of dough with kosher salt and chopped rosemary.

Bake for 18-20 minutes, or until focaccia is golden brown.

Let cool for at least 10 minutes before slicing.