Preparation Steps

• In a large bowl, whisk together the flour, yeast, and salt.
• Pour in the warm water and olive oil. Mix with a spoon or spatula until just combined and a shaggy dough forms. The dough will be very wet and sticky.
• Cover the bowl with plastic wrap or a damp kitchen towel and let it rest at room temperature for at least 1 hour, or until doubled in size. You can also refrigerate it for a slower rise, up to 24 hours.
• Grease a 9x13 inch baking pan generously with olive oil. Scrape the dough into the prepared pan. It will still be sticky. Using oiled hands, gently stretch and press the dough to fill the pan. Don't force it; if it resists, let it rest for 5 minutes and try again.
• Cover the pan and let the dough rest for another 20-30 minutes while you preheat the oven.
• Preheat your oven to 425°F (220°C).
• Dimple the top of the dough with your oiled fingertips. Drizzle the remaining 2 tablespoons of olive oil over the surface and sprinkle with sea salt and rosemary (if using).
• Bake for 25-30 minutes, or until the focaccia is golden brown and puffed up.
• Let cool slightly in the pan before transferring to a wire rack to cool completely. Slice and serve warm.