Directions

1. Activate the yeast:
   In a small bowl, mix the yeast with lukewarm water (from the 350 ml total) and the sugar. Let sit for 10 minutes until bubbly.

2. Mix the dough:
   In a large bowl, combine flour and salt. Add the yeast mixture and the rest of the water gradually.

3. Stir with a wooden spoon or use your hands until a sticky dough forms.
4. Add 2 tbsp olive oil and knead briefly until incorporated – it will be soft and a bit wet.

5. First rise (bulk fermentation): Cover the bowl with a damp towel or plastic wrap. Let it rise at room temperature for 1.5–2 hours, or until doubled in size.

6. Prepare the tray: Grease a baking sheet (approx. 30×40 cm) generously with olive oil.

7. Turn the dough onto the tray and gently stretch it to fit, pressing from the center outwards.
8. Let it rest, uncovered or loosely covered, for 30–45 minutes more – it will puff up again.

9. Dimple & top: Preheat the oven to 220 °C / 430 °F (top/bottom heat or convection).

10. With oiled fingers, press deep dimples into the dough.
11. Drizzle with 2–3 tbsp olive oil so it pools in the dimples.
12. Sprinkle generously with flaky sea salt and rosemary.

13. Bake for 20–25 minutes, until the top is golden and the bottom crisp.
    Let cool slightly on a rack before slicing.

14. My recommendation for your italian focaccia top it with halved cherry tomatoes, dried tomatoes, olives and herbs. Pimp your focaccia to your own taste.