In a large bowl add the flour, instant yeast, salt and sugar. Stir together

Pour in the warm water while stirring with a wooden spoon, mix until well combined and there is no flour left at the bottom of the bowl - it should be a sticky and shaggy dough

Cover with plastic wrap and rest for 15 minutes - preferably in a warm place in the house such as window sill

After 15 minutes, using a wet hand complete one set of stretch and folds by gently lifting one side of the dough, stretch it up and fold it over toward the middle. Repeat this 4-5 times until you’ve folded the dough from all sides to the centre like a small package

Drizzle the top lightly with olive oil, cover with plastic wrap and leave to rest in a warm place for 45 minutes -1 hour, until you see the dough has doubled or tripled in size

Line a loaf pan (8.5 x 4.5 inch / 20 x 11 cm) with parchment paper, add a light drizzle of olive oil and transfer the dough into the loaf pan. Using oily fingers, gently stretch out the dough to the shape of the pan

Cover with plastic wrap and rest for 30 - 45 minutes, until the dough has risen and stretched into the pan

Preheat oven to 425°F / 220°C. Drizzle the top with olive oil and using oiled fingers make dimples by pressing your fingers into the focaccia dough, trying to keep any air bubbles in tact

Sprinkle with flaky salt and rosemary leaves, gently pressing the rosemary into the dough. Rest for 10 minutes while the oven is heating

Bake for 20 - 25 minutes depending on your oven strength - the focaccia should be a beautifully golden brown and crunchy on the top

Remove from the oven and transfer the focaccia to a wire rack and leave to cool for 10 minutes. Slice your mini focaccia and serve with this delicious bread dipping oil or make a focaccia sandwich and enjoy!