Rosemary Focaccia

In 280 ml of warm water (36–38°C), dissolve 1 tsp sugar and 7 g dry yeast, and let stand for 10 minutes until a foamy cap forms.

Sift 400 g flour into a bowl, add 1.5 tsp fine salt, pour in the yeast mixture and 45 ml olive oil. Knead into a soft, elastic dough for 8–10 minutes.

Shape the dough into a ball, cover with plastic wrap and leave to rise in a warm, draft-free place for 1–1.5 hours, until doubled in size.

Punch down the dough, transfer it to a baking sheet (about 30×25 cm) generously greased with oil, and stretch it out with your hands to fill the pan. Cover with a towel and let rest for 30 minutes.

Using your fingertips, dimple the entire surface of the dough, then drizzle evenly with the remaining olive oil (25 ml).

Sprinkle with fresh rosemary leaves and coarse sea salt. Let rise for another 15–20 minutes for the final proof.

Bake in an oven preheated to 220°C for 20–25 minutes, until evenly golden brown.

Remove from the oven, let cool on a wire rack for 5–10 minutes, and serve warm as an appetizer, for bruschetta, or alongside soup.