Rosemary Focaccia

Ingredients

• 4 cups bread flour (strong white flour), 500 g
• 2 tsp fine salt
• 2 ¼ tsp instant yeast, 1 packet (7 g)
• 2 cups warm water, 450 ml, about 100°F (38°C)
• ⅓ cup extra-virgin olive oil, 80 ml, divided
• 2 rosemary sprigs, leaves picked
• 1 tsp flaky sea salt

Instructions

1. In a large bowl, stir together the flour, fine salt and yeast. Add the warm water and stir with a spatula until no dry flour remains. The dough will be very sticky.
2. Cover and let rest for 30 minutes.
3. With wet hands, grab one side of the dough, stretch it up and fold it over the center. Turn the bowl and repeat 4 times. Cover and rest for 30 minutes. Repeat this set of folds two more times, 30 minutes apart.
4. Pour 3 tablespoons of the olive oil into a 9 x 13-inch (23 x 33 cm) metal pan and spread it over the base and sides. Tip the dough into the pan and turn it once to coat with oil.
5. Cover and let rise for 1 to 1½ hours, gently stretching the dough toward the corners halfway through, until puffy and bubbly. Heat the oven to 450°F (230°C, or 210°C (410°F) fan, gas mark 8).
6. Drizzle with the remaining oil. With oiled fingers, press deep dimples all over the dough, right to the bottom of the pan. Scatter with rosemary and flaky salt.
7. Bake for 22 to 28 minutes, until deep golden on top and crisp underneath.
8. Let it cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.