SERVES: 6
PREPARATION TIME: 5min
COOKING TIME: 20min + resting: 2h30min
TOTAL TIME: 2h55min

375 g T45 plain flour
225 g lukewarm water
1 teaspoon of fine salt
8 g of instant baker's yeast
5 g of fleur de sel
10 tablespoons of extra virgin olive oil (a very good quality olive oil)
2 small teaspoons of water
A few sprigs of fresh rosemary, or dried if unavailable

In the bowl of your stand mixer (or by hand), mix the flour and the instant yeast. Then add the lukewarm water, mix, followed by 6 tablespoons of olive oil and a small teaspoon of fine salt. Using your hands, knead the focaccia dough well until it resembles a smooth ball.
Drizzle olive oil inside a large bowl and place the dough in it. Cover with cling film, seal and leave to prove for 1 hour at room temperature in a slightly warm spot (see tips).
Line your tin with baking paper then brush with a drizzle of olive oil. Place your dough in it and shape into a thick rectangle, cover it directly with cling film and leave to prove for 1 hour.
Then, add a very small amount of lukewarm water (about 2 small teaspoons) evenly over the top of the focaccia. Using your fingers, make dimples and add the remaining 4 tablespoons of olive oil, the fleur de sel and the rosemary.
Leave to prove uncovered in a slightly warm spot for 30 minutes and, in the meantime, preheat your oven to 200°C using the conventional/static heat (top and bottom) mode.
Bake for approximately 20 minutes (in my oven, it is precisely 22 minutes, but every oven is different. The focaccia is ready when the top is golden).