3 1/2 cups all-purpose flour
2 1/4 teaspoons active dry yeast
2 teaspoons salt
1 1/2 cups warm water (around 110°F)
2 tablespoons olive oil
3 tablespoons fresh rosemary, chopped
Coarse sea salt, for sprinkling
In a large mixing bowl, combine the flour, yeast, and salt before mixing well.
Gradually add in the warm water and olive oil while stirring with a wooden spoon or spatula. Continue mixing until a sticky dough forms.
Transfer the dough to a floured surface and knead for about 5 minutes until it becomes smooth and elastic. Add a little more flour if necessary to prevent sticking.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Preheat your oven to 425°F. Grease a baking sheet or line it with parchment paper.
Punch down the risen dough and transfer it to the prepared baking sheet. Press the dough gently with your fingertips to create dimples all over the surface.
Drizzle some olive oil over the dough, ensuring it fills the dimples. Sprinkle the chopped rosemary evenly over the surface, pressing it lightly into the dough. Finally, sprinkle coarse sea salt over the top.
Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the focaccia from the oven and let it cool for a few minutes before slicing and serving. Enjoy!