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Mix the yeast and flour together well
Add water, oil and then salt to the flour mixture
Mix again really well with a metal spoon
Scrape the sides with a spatula
Cover and rest for 30 minutes
Prepare a bowl with water to wet your hands
After 30 minutes, do 4-5 stretch and folds, cover and rest for another 30 minutes
Repeat the stretch and fold process wetting hands as necessary
At the end, using your two fingers fold the dough inwards
Cover for 45 minutes
Grease your dish (37cm by 26cm) and cover with parchment paper
Pour the dough onto the dish and fold each end over
Turn the dough 90° and flip over
Gently stretch the dough from underneath and cover for 45 minutes
Preheat oven to 210°C
Oil your hands and start to dimple the dough, massaging with your fingers to create bubbles
Oil your rosemary and add to the focaccia plus a sprinkle of salt
Drizzle some more olive oil on top
Bake for 30 minutes on medium low shelf
For the last 10 minutes, place on the bottom of the oven to crisp the bottom
Take it out of the dish and cool on a wire rack