Focaccia Bread

Add the flour and fine sea salt to the yeast mixture. Mix until a shaggy dough forms. Turn out onto a floured surface and knead for 5-8 minutes until smooth and elastic.

Coat the inside of a large bowl with 1 tbsp of olive oil. Place the dough in the bowl, turning to coat. Cover with a damp towel and let rise in a warm place for 1.5 hours, or until doubled in size.

Pour 3 tbsp of olive oil into a 9x13 inch rimmed baking sheet. Punch down the dough and transfer it to the pan. Gently stretch it out to the edges (if it resists, let it rest 10 minutes, then try again). Cover and let rise for another 45 minutes until puffy.

Preheat oven to 400°F (200°C). Use your fingers to press deep dimples all over the surface of the dough, pressing almost to the bottom of the pan.

Drizzle the remaining olive oil evenly over the top so it pools in the dimples. Sprinkle generously with flaky sea salt and fresh rosemary leaves. Bake for 20-25 minutes until deep golden brown and crisp.