Focaccia with Rosemary & Sea Salt

Method

The steps.

1. 01

   In a large bowl, whisk the yeast into the lukewarm water. Let it sit for 5 minutes until foamy.

2. 02

   Add the flour, salt and 2 tablespoons of olive oil. Mix with a wooden spoon until you have a shaggy, sticky dough.

3. 03

   Cover and let the dough rise at room temperature for 1.5 hours, until doubled and bubbly.

4. 04

   Generously oil a 23×33 cm / 9×13 inch rectangular tin with 2 tablespoons of olive oil. Turn the dough out into the tin and stretch it to the edges — it will fight back; let it rest 10 minutes if needed and try again.

5. 05

   Cover and rest for 30 minutes. Meanwhile, preheat the oven to 230°C / 450°F.

6. 06

   Drizzle the remaining 2 tablespoons of olive oil over the top and, with oiled fingertips, dimple the entire surface firmly — leave deep wells.

7. 07

   Scatter the rosemary leaves and a generous pinch of flaky salt over the top.

8. 08

   Bake for 22–25 minutes, until deeply golden on top and bottom.

9. 09

   Lift the focaccia out of the tin onto a rack immediately to keep the base crisp. Serve warm or at room temperature.