Rosemary focaccia

In a large bowl, mix the flour, yeast and 2 tsp of salt. Pour in 400 ml of warm water and 2 tbsp of the oil and stir with a spoon into a sticky dough with no dry bits.

With oiled hands, knead the dough right in the bowl for 3–4 minutes — it will stay sticky, and that's how it should be. Cover and leave in a warm place until doubled in size.

Don't add extra flour: a wet dough gives big air pockets and a soft crumb.

Grease a 30×40 cm baking tray with 2 tbsp of the oil, turn out the dough and stretch it into the corners with your hands. Leave to rise for another 30 minutes while you preheat the oven to 220 °C.

Drizzle the dough with the remaining oil and press deep dimples all the way down with your fingertips. Push the rosemary leaves into the dimples and sprinkle with coarse salt.

Bake on the middle rack until deep golden.

Let the focaccia cool on a wire rack for 10 minutes, then cut into squares. Done!