Rosemary focaccia

Method

1. 1

   Mix flour, water, yeast, sugar and salt into a wet, shaggy dough. No kneading needed.

2. 2

   Cover and leave 2 hours, folding the dough over itself 3-4 times in the first hour.

3. 3

   Oil a tray heavily, tip in the dough and stretch it out. Rest 30 minutes.

4. 4

   Dimple with oiled fingers, add rosemary, more oil and flaky salt.

5. 5

   Bake at 220C for 22-25 minutes until deep golden underneath.