Focaccia Genovese Rosemary Olive Oil

In a large mixing bowl, combine the warm water and active dry yeast. Stir gently and let it sit for 5-10 minutes until a foamy layer appears on the surface, indicating the yeast is active and ready.

Add the all-purpose flour and fine sea salt to the activated yeast mixture. Mix with a sturdy spoon or your hands until a shaggy, wet dough forms. Drizzle in 2 tablespoons of the extra virgin olive oil and continue mixing until just incorporated. The dough will be very sticky and soft.

Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise at room temperature for 1-2 hours, or until it has visibly doubled in size. During this time, perform 2-3 sets of 'stretch and folds' every 30 minutes: wet your hands, gently pull a section of the dough up from the edge, and fold it over itself towards the center, rotating the bowl as you go.

Generously drizzle about 2 tablespoons of extra virgin olive oil into a 9x13 inch (23x33 cm) baking pan, ensuring the bottom and sides are well coated. Gently transfer the risen dough into the oiled pan, turning it once to coat both sides with oil. Carefully spread the dough to fill the pan, being gentle to avoid deflating it too much.

Cover the pan loosely with plastic wrap or a damp cloth and let the dough rise for another 30-45 minutes. Meanwhile, preheat your oven to 220C (425F). Once risen, use your oiled fingertips to gently create deep dimples all over the surface of the focaccia. Drizzle generously with another 2-3 tablespoons of olive oil, then sprinkle with the fresh rosemary leaves and flaky sea salt.

Place the focaccia in the preheated oven and bake for 25-35 minutes, or until it is beautifully golden brown on top and cooked through. The crust should be crisp, and the interior should feel soft and airy.

Remove the focaccia from the oven and carefully transfer it to a wire rack to cool slightly. For an extra touch of flavor, you may drizzle with a final touch of fresh olive oil while warm. Serve the Focaccia Genovese warm or at room temperature, cut into squares or strips.