Focaccia

Heat the water to 100 to 115F in the microwave; add the yeast and a spoonful of flour and mix.

Proof the yeast 5 to 10 minutes until foamy; if not foamy, the yeast is dead and should be discarded.

Put the flour and salt in a large bowl, pour in the proofed yeast and work by hand until no dry flour remains and a shaggy dough forms.

Work in the olive oil until absorbed; rest 20 minutes.

With wet hands, stretch one side of the dough up and fold it over; rotate and repeat for four stretch and folds per set.

Do four sets with 30 minutes rest between, until smooth, elastic and bubbly.

Drizzle plenty of olive oil into a 9 by 13 inch pan, turn the dough in and flip to coat both sides.

Work the dough into the corners; if it springs back, cover and rest 10 to 15 minutes and try again.

Proof 45 to 60 minutes until well risen and puffy.

With wet fingers dimple the dough to the bottom of the pan without going through, twice over.

Mix the oil and water to an emulsion, pour over so it pools in the dimples; top with rosemary sprigs and flaky salt.

Bake on the middle rack at 450 for around 25 minutes until deeply golden and crisp on the bottom.

Turn out onto a wire rack.