Focaccia

In a bowl, mix the bread flour, instant yeast and sugar with a dough whisk or wooden spoon.

Add warm water, extra virgin olive oil and salt; pull together, switching to hands, until all the flour is incorporated. The dough will be shaggy, not smooth.

Cover and rest 30 minutes.

With wet fingers, do a set of stretch and folds all the way around; repeat every 30 minutes for two hours, four sets in total.

After the fourth set, cover and bulk rise about an hour and a half, until a bit more than doubled.

Prepare a 10 by 14 (or 9 by 13) pan.

With a little oil on the hands, coil fold the dough a few times, lifting from the sides and letting it fall on itself, until smooth.

Put it in the prepared pan and gently stretch the edges to even it out without forcing it to fit the pan.

Oil the top, cover with parchment paper and rise about an hour.

With well-oiled fingers, dimple down to the bottom of the pan, wiggling to bring the bubbles to the top.

Drizzle with more extra virgin olive oil and sprinkle with sea salt and dried rosemary.

Bake at 450 on the bottom rack about 20 minutes, until deeply golden.

Rest 5 minutes in the pan, then cool completely on a wire rack.