How to make
Dissolve the yeast and sugar in 1/2 of the lukewarm water and leave it in a warm place to rise for 10 minutes.
Then add it to the sifted flour and salt in the well in the middle. Add 4 tbsp. of olive oil and the remaining water.
Knead a smooth dough, by occasionally transferring it onto a floured surface and continuing to knead for about 10 minutes.
Take it out of the bowl, sprinkle the work surface with a little flour and knead the dough for 10 minutes. If necessary, sprinkle with some more flour.
Leave the finished dough to rise in a warm place in a greased bowl, covered with a towel. It should double in volume.
Line a 9x13″ (23x32 cm) baking pan with baking paper, pour the dough and spread it out with your hands. Cover again with a towel and leave it to rise for 30-40 minutes.
Make indentations with your fingers on the entire surface of the dough, sprinkle with 3-4 tbsp. of olive oil.
Cover it again with a towel and leave it to rise for another 10 minutes.
Then sprinkle with coarse sea salt on top, if desired and add a rosemary sprig. Put the focaccia to bake in a preheated oven at 390°F (200°C) for 10-15 minutes.
Drizzle the baked focaccia with olive oil, wrap it in a towel and leave it to steam for about 15 minutes. Then serve it, by removing it from the baking paper.
