Garlic and rosemary focaccia

Combine flour, instant yeast, a little sugar, warm water and extra virgin olive oil; sprinkle in the salt while it kneads, and knead until it comes together.

Cover and let rise.

Line a 9 by 13 inch pan well with extra virgin olive oil, put the dough in without forcing it into the corners, and flip it so both sides are coated.

Cover with parchment paper touching the dough, so it does not form a skin, and let rise another hour, until it fills the pan edge to edge.

Stretch and dimple it with your fingertips until it fits the pan.

Nestle very thin slivers of garlic over the surface; sprinkle with fresh rosemary and a good pinch of coarse or flaky sea salt, and drizzle with strong extra virgin olive oil.

Cover and rest another 45 minutes while the oven preheats; do not touch it.

Bake in a hot oven until golden brown; cut it hot.