Classic Rosemary Sea Salt Focaccia

1.In a large mixing bowl, whisk together the bread flour, fine sea salt, and instant yeast until combined.

2.Pour in the lukewarm water and 2 tablespoons of olive oil. Mix with a sturdy silicone spatula or wooden spoon until a shaggy, sticky dough forms and no dry flour remains; do not knead at this stage.

3.Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free spot for 1 hour, or until it has doubled in size and looks bubbly.

4.Generously coat a 9x13 inch metal baking pan with 2 tablespoons of olive oil, ensuring the bottom and sides are well-greased. Transfer the dough to the pan; it will be very sticky and loose.

5.Gently stretch the dough toward the corners of the pan. If the dough resists and snaps back, cover it and let it rest for 10 minutes to relax the gluten, then continue stretching until it reaches the edges.

6.Cover the pan and let the dough proof for 45 minutes at room temperature. While it proofs, preheat your oven to 425°F (220°C).

7.Once the dough has puffed up and filled the pan, drizzle the remaining 3 tablespoons of olive oil over the surface. Oil your fingertips and press them straight down into the dough to create deep dimples across the entire surface.

8.Sprinkle the chopped fresh rosemary and flaky sea salt evenly over the dimpled dough.

9.Bake on the center rack for 20 to 25 minutes, or until the top is deeply golden brown and the bottom is crisp when lifted with a spatula.

10.Remove from the oven and immediately transfer the focaccia to a wire cooling rack to prevent the bottom from becoming soggy. Let it cool for at least 15 minutes before slicing to allow the crumb to set.