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Oil a 2lb (9x5 inch) nonstick loaf tin with plenty of extra virgin olive oil.
Once the dough has fully proofed in the bowl, tip it onto an oiled surface and fold it up as shown in the video.
Transfer the dough into the tin so that the the smooth side is on the top and the seams from the fold are at the bottom.
Cover and proof until the dough has nearly risen to the top of the tin (for same-day dough this takes about 1.25 hours and it can take up to 2 hours for overnight or sourdough focaccia that has rested in the fridge overnight).
Preheat the oven to 210C/410F and place the rack in the lowest position or the oven.
Sprinkle the dough with rosemary, drizzle with extra virgin olive oil and dimple it thoroughly. Sprinkle on plenty of flaky sea salt.
Place onto a tray (in case any oil spills over) and bake for 35-40 minutes or until it's a nice golden brown.
Leave to rest in the tin for 10 minutes and then remove to finish cooling on a rack.