Focaccia

Steps

1. 1
   Mix the flour, water, yeast and salt into a very wet, shaggy dough. It should be too sticky to knead by hand — that is correct.
2. 2
   Cover and rest 30 minutes, then perform a fold: wet your hand, pull one side up and over the middle. Repeat on all four sides.
3. 3
   Fold three more times at 30-minute intervals. The dough will transform from soup to something smooth and airy.
4. 4
   Refrigerate overnight, or leave at room temperature 2 hours if you are in a hurry.
5. 5
   Pour 50 ml of the oil into a 30x20 cm tin and tip the dough in. Stretch it gently towards the corners, let it relax 20 minutes, and stretch again.
6. 6
   Prove 1-2 hours until pillowy and full of bubbles.
7. 7
   Oil your fingers and press straight down all over, right to the base of the tin, to make deep dimples. Pour over the rest of the oil, scatter rosemary and flaky salt.
8. 8
   Bake at 230°C for 20-25 minutes until deep gold. Lift onto a rack immediately so the base stays crisp.