PEOPLE: 6
PREPARATION TIME : 5min
COOKING TIME : 20min + rest : 2h30min
TOTAL TIME : 2h55min

375 g all-purpose T45 flour
225 g warm water
1 teaspoon fine salt
8 g instant baker's yeast
5 g fleur de sel
10 tablespoons extra-virgin olive oil (very good olive oil)
2 teaspoons water
A few sprigs of rosemary, fresh or dried

Mix the flour and instant yeast in the bowl of your food processor (or by hand). Add the lukewarm water, mix, then 6 tablespoons of olive oil and a teaspoon of fine salt. In your hands, knead the focaccia until it resembles a smooth ball.
Sprinkle the inside of a large bowl with olive oil and place inside. Cover with cling film, tape and leave to rise for 1 hour at room temperature in a slightly warm interior (see tips).
Line your mold with baking paper, then brush with a drizzle of olive oil. Roll out the dough into a thick rectangle, cover with cling film and leave to rise for 1 hour.
Then add a tiny amount of lukewarm water (about 2 teaspoons) evenly over the top of the focaccia. Using your fingers, make wells and add the remaining 4 tablespoons olive oil, fleur de sel and rosemary.
Leave to air-dry in a warm place for 30 minutes, during which time preheat your oven to 200°C using the natural convection/static heat mode.
Bake for about 20 minutes (in my oven, it's 22 minutes precisely, but every oven is different). The focaccia is done when the top is golden brown).