Focaccia Genovese Rosemary Olive Oil

In a large bowl, combine the warm water and yeast, along with a pinch of sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.

Add the strong bread flour and fine sea salt to the yeast mixture. Mix with a sturdy spoon or your hands until a shaggy, cohesive dough forms. Drizzle in 2 tablespoons of extra virgin olive oil and continue to mix until it is well incorporated.

Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. If using a stand mixer, use the dough hook attachment and knead for 5-7 minutes on medium-low speed.

Lightly oil a clean bowl. Place the kneaded dough in the bowl, turning it once to coat with oil. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1.5 to 2 hours, or until the dough has doubled in size.

Generously oil a 9x13 inch baking pan with extra virgin olive oil. Gently transfer the risen dough into the pan and, using your fingertips, gently press and dimple the dough all over. Drizzle generously with more olive oil, scatter the fresh rosemary leaves, and sprinkle with coarse sea salt. Cover and let rise for another 30-45 minutes.

Preheat your oven to 400F (200C). Bake the focaccia for 25-35 minutes, or until the top is golden brown and the bread is cooked through. For extra richness, you can drizzle a little more olive oil over the top immediately after removing it from the oven.

Carefully remove the focaccia from the baking pan and transfer it to a wire rack to cool slightly. Slice and serve warm. This focaccia is best enjoyed fresh on the day it is baked.