Preparation Steps

• In a large bowl, whisk together the flour, instant yeast, and salt.
• Pour in the warm water and 2 tablespoons of olive oil. Mix with a wooden spoon or spatula until a shaggy dough forms. It will be sticky.
• Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for at least 1 hour, or until doubled in size.
• Grease a 9x13 inch baking pan generously with olive oil.
• Scrape the dough into the prepared baking pan. Gently stretch and press the dough to fill the pan. Don't worry if it's not perfectly even.
• Cover the pan and let the dough rest for another 30 minutes.
• Preheat your oven to 425°F (220°C).
• Drizzle the remaining 2 tablespoons of olive oil over the dough. Dip your fingertips in olive oil and gently press dimples all over the surface of the dough.
• Sprinkle with coarse sea salt and optional rosemary.
• Bake for 20-25 minutes, or until golden brown and cooked through.
• Let the focaccia cool slightly in the pan before transferring it to a wire rack to cool completely, or serve warm.