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In a large bowl, add water, yeast and oil. Mix.
Add flour and salt. Mix with a spoon until well combined. The dough will look rough — but don’t worry, that’s perfectly fine.
Cover the bowl with cling film and let it rest 30 mins in the oven. The oven is OFF but the light is ON — this creates the perfect warm environment for your dough to rise!
After 30 mins, it’s time to make the dough 'dance': Scoop the dough with your hands, lift so it stretches and fold into the centre — repeat for each 'side' of the dough, 5 times.
Then scoop, lift, and drop — again, repeat for each 'side', 5 times.
You’ll notice the dough is much smoother and has some tension on the surface.
Rest again in the oven (OFF, light ON) for 30 mins.
Remove from the oven and repeat: Scoop, lift, fold — 5 times Scoop, lift, drop — 5 times.
Now transfer the dough to a baking tray 35x24 (13.8 x 9.4 inches). Spread it gently with your hands — a bit of oil helps. Cover and rest for the final 30 mins (oven OFF, light ON).
Almost there! Drizzle olive oil, massage the top, then add rosemary and flaky salt. Poke the surface to create classic focaccia dimples. Optional: Flick a little water on top to help regulate moisture while baking.
Bake in a pre-heated STATIC oven at 230°C for 15–18 mins until golden and puffed. Let cool completely on a wire rack.