Classic Rosemary Focaccia

Make the Dough

1. 1In a large bowl, whisk together the bread flour and 0oz of sea salt. In a separate small bowl, dissolve the active dry yeast in the warm water. Let it sit for 5-10 minutes until foamy.
2. 2Pour the yeast mixture and 1 2/3 fl oz of olive oil into the flour mixture. Mix with a wooden spoon or spatula until a shaggy dough forms.
3. 3Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes on medium speed.
4. 4Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Shape and Bake

1. 1Grease a baking sheet or a 9x13 inch baking pan generously with olive oil. Punch down the risen dough and gently press it into the prepared pan, spreading it evenly to the edges.
2. 2Cover the dough again and let it rest for another 20-30 minutes, or until puffy.
3. 3Preheat your oven to 425°F (220°C).
4. 4Dimple the surface of the dough with your fingertips. Drizzle the remaining 2 tbsp of olive oil over the dough.
5. 5Scatter the chopped fresh rosemary and flaky sea salt evenly over the surface.
6. 6Bake for 20-25 minutes, or until golden brown and cooked through. The bottom should be crisp and the top lightly browned.
7. 7Let the focaccia cool in the pan for a few minutes before transferring it to a wire rack to cool slightly before slicing.