Instructions

1. In a large mixing bowl, whisk together the flour, salt, and yeast. Gradually add the lukewarm water to the dry ingredients, stirring to combine with a silicone spatula. Mix for just 2 or so minutes, until the ingredients are all combined and there are no dry streaks remaining. The dough should be very sticky and gummy.
2. Drizzle the dough with 2 tablespoons of olive oil. Use your hands to rub the olive oil into the exposed sides of the bowl as well. Cover the bowl with plastic wrap. Allow the dough to proof at room temperature (around 70° F) for about 1 ½ hours, until it has doubled in size and has bubbles on the surface. If the ambient temperature is cooler, it may take longer; if it is warmer, it may not take as long.
3. Line a 9x13-inch baking dish with parchment paper. Transfer the dough to the baking dish. Drizzle the dough with another 2 tablespoons of olive oil, and gently press the dough into all corners of the dish. Cover with plastic wrap, and let the dough rest for another 30 minutes to 1 hour, until it has risen again and has visible bubbles on the surface.

4. Preheat the oven to 450° F. After the final proofing, remove the plastic wrap. Drizzle the top with a final 2 tablespoons of olive oil and use your fingers to gently dimple the dough all over. Sprinkle with Maldon sea salt flakes, and optionally, fresh rosemary. Bake in the preheated oven for 30   minutes, until the focaccia is crispy and golden.

5. Remove the focaccia from the oven and place it on a rack to cool down. Slice and serve as desired.