Focaccia

In a large bowl, combine the warm water with the yeast and a pinch of sugar (optional, for activating yeast). Let it sit for 5-10 minutes until foamy. Add the flour, salt, and 4 tablespoons of olive oil. Mix with a wooden spoon or by hand until a sticky dough forms. Don't worry if it's very sticky, this is normal.

Cover the bowl with a clean kitchen towel and let it rise at room temperature for 1-2 hours, or until doubled in size. Then, perform 2-3 sets of folds at 30-minute intervals: with oiled hands, reach under the dough, pull it up, and fold it over itself. Repeat 4-5 times around the dough. After this, place the dough in the refrigerator for another 1-2 hours, or even overnight, to deepen the flavors.

Generously grease a 25x35 cm (10x14 inch) baking sheet with olive oil. Transfer the dough to the sheet and gently press it out with oiled hands to evenly cover the bottom. Cover again and let it rise at room temperature for another 30-60 minutes, until it has grown again and is bubbly.

Preheat your oven to 220°C (200°C fan-assisted). With oiled fingers, create deep dimples all over the surface of the dough. Drizzle generously with more olive oil, sprinkle with fresh rosemary and flaky sea salt. Bake for 20-25 minutes, or until golden brown and crispy. Let it cool in the pan for a few minutes, then transfer to a wire rack to cool completely before slicing.