Mix the Focaccia Dough. In a large bowl, combine 3¾ cups All purpose flour, 2 tsp Kosher salt, 2 tsp Instant yeast, 2 tbsp Extra virgin olive oil and 1¾ cups Lukewarm water. Mix using a fork, wooden spoon or Danish whisk until well combined and a shaggy dough forms. The flour should be fully hydrated. Cover with a tea towel or plastic wrap and set aside for 30 minutes.

Stretch and Fold. Wet your hands and perform a stretch and fold. Grab the dough from one side, gently pull up and fold it over. Rotate the bowl 90 degrees and repeat. Repeat 2 more times. As you do this, try to scrape down any dough stuck to the sides of the bowl. Cover and let rest for 30 minutes.

Repeat Stretch and Fold. Repeat the stretch and fold process every 30 minutes, for a total of 3 to 4 rounds over 2 hours. At this point, the dough should be much smoother.

Transfer. Grease a baking tray with 1 tsp Butter and 2 tbsp Extra virgin olive oil. Transfer the dough to the prepared pan, fold it gently like a letter, then flip it so the seam is on the bottom. Cover and rest for 1.5 to 2 hours.

Preheat the oven to 450°F/230°C.

Stretch. If the dough hasn’t spread fully, lightly oil your hands and stretch it gently into the corners of the baking pan.

Dimple and Dress. Drizzle 2 tbsp Extra virgin olive oil on top of the dough and dimple with your fingers. Sprinkle with 1 tbsp Fresh rosemary and 1 tsp Flaky salt.

Bake. Bake for 20-25 minutes until golden brown. Let cool for at least 30 minutes before slicing.