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To develop strength in the wet dough, perform several sets of stretch and folds followed by a slap and fold.
Gently handle the dough using a scraper to execute a gentle burrito fold, then transfer it into a loaf pan.
Allow the dough to rise until it nearly reaches the top of the pan and has a nice jiggle.
Before baking, drizzle olive oil over the surface, then sprinkle with coarse or flake salt and rosemary, and dimple the dough to secure the toppings.
Bake the focaccia until it turns golden and is fully risen, then let it cool before slicing for sandwiches.