A classic Italian flatbread made with plenty of olive oil and rosemary, shaped with fingertip dimples. A long rise gives the dough an airy, tender texture.
Add the yeast and sugar to the lukewarm water and let stand for 5 minutes. Once foamy, add it to the flour with the olive oil and salt, then knead into a soft, slightly sticky dough.
Place the dough in a greased bowl and cover. Let it rise at room temperature for 70 minutes, or until doubled in size.
Transfer the risen dough to a greased pan and press it outward with your fingers. Make evenly spaced dimples across the surface with your fingertips.
Drizzle with olive oil and sprinkle with rosemary and coarse salt. Bake in an oven preheated to 210°C / 410°F for 20 minutes, until golden brown on top.
Let the focaccia rest for a few minutes after removing it from the oven, then cut into squares or rectangles and serve.
Important: Press the dough with your fingertips without piercing through to the pan; small dimples are enough. They help hold the olive oil as the bread bakes. Allergen: contains wheat (gluten).
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