Classic Ligurian Rosemary Focaccia

Method

1. In a large bowl, combine flour, yeast, and salt.
2. Add warm water and olive oil, mixing until a dough forms.
3. Knead the dough for 10 minutes until smooth and elastic.
4. Place in a greased bowl, cover, and let rise for 1 hour.
5. Punch down the dough and shape into a rectangle.
6. Top with additional rosemary and sea salt.
7. Bake at 220°C (425°F) for 15-20 minutes until golden brown.