Rosemary Sea Salt Focaccia

A forgiving, high-hydration focaccia with a crackling crust.

Ingredients

• 500 g bread flour
• 400 g water room temperature
• 10 g sea salt
• 7 g instant yeast
• 3 tbsp olive oil
• 2 sprigs rosemary leaves picked

Instructions

1. Stir together the flour, water, salt and yeast; rest 20 minutes.
2. Fold the dough over itself four times, then rest 1 hour.
3. Dimple into an oiled pan, scatter rosemary and salt.
4. Bake at 450°F for 22 minutes.