For The Dough For The Topping

Activating The Yeast

1. Mix water, instant dry yeast, and sugar in a small container.
2. Whisk briskly for 30 seconds to fully dissolve the yeast. If it doesn't dissolve, start over with fresh yeast.

Making The Dough

1. In a large mixing bowl, combine flour and salt with a spoon.
2. Add the yeast-water mixture and stir with a wooden spoon until a sticky dough forms (about 1 minute).
3. Incorporate the olive oil by stirring for an additional minute.

Proofing

1. Cover the bowl with a damp cloth, ensuring there's enough space between the dough and the cloth.
2. Proof in a warm oven (under 27°C) for 1½ to 2 hours, or until doubled in volume.

Folding The Dough

1. After proofing, fold the dough onto itself 20 times from the outside to the inside while still in the bowl (this takes about 30 seconds).

Final Proof

1. Grease a baking pan with olive oil and transfer the dough into it.
2. Spread the dough with the back of two spoons until it covers most of the pan. Wet the spoons with water to prevent sticking.
3. Proof for a second time in a warm part of your kitchen for 45 minutes.
4. Preheat the oven to 230°C during this time.

Making The Topping

1. In a small bowl, combine olive oil, water, and salt. Stir to dissolve the salt.
2. Dip your fingers in the oil-water mixture and make dimples in the dough.
3. Drizzle the remaining oil-water mixture over the focaccia, ensuring it penetrates all the crevices.
4. Top with rosemary and flaky salt.

Baking The Focaccia

1. When the oven reaches 230°C, bake the focaccia on the middle rack for 20 to 25 minutes.
2. It should have a golden-brown and crispy crust, a well-cooked underside, and a soft interior.
3. Let it cool for at least 5 minutes before slicing and serving.