Bubbly focaccia from pan de cristal dough

Combine 500 g bread flour, salt at 2%, and a little instant yeast, then add 500 g water (100% hydration).

Stir with a spatula just to combine and remove lumps; strength comes from time and folds.

Coat a rectangular glass dish with about a tablespoon of olive oil, spread it up the sides, dump in the dough and cover.

After 20 to 35 minutes, do a bowl fold: wet hand into a corner, pull up and fold in, working around the dough until it tensions. Cover and rest 20 minutes.

Do a coil fold with wet hands, lifting from the middle and folding under; repeat every 20 minutes for coil folds two, three and four (the fourth may be skipped if the dough is already strong).

After bulk fermentation, oil a 9 by 13 pan with a generous tablespoon of olive oil and spread it to coat.

Wet a flexible scraper slightly and gently pour the dough into the pan in one go.

Drizzle about a tablespoon of olive oil over the top and nudge the dough toward the corners without dimpling or degassing.

Cover and rise 2 hours; preheat the oven with a baking stone in the second hour.

Drizzle with a little more olive oil and dimple, wetting fingers if they stick. Sprinkle with coarse salt; rosemary is likely to burn at this heat.

Bake on the baking stone 25 to 30 minutes, until it pulls away from the sides and looks well coloured.

Serve in strips with olive oil and balsamic syrup for dipping.