• Combine the strong white bread flour and sea salt in a large bowl.
• Add the dried active yeast to the tepid water and stir until dissolved.
• Pour the water into the flour mixture and mix using your hand until a sticky dough forms.
• Drizzle a little extra virgin olive oil into the bowl and place the dough onto the oil.
• Cover and leave for 15 minutes.
• Stretch and fold the dough over itself.
• Repeat this process 3 more times at 15-minute intervals.
• After the final fold, leave the dough to rise for approximately 1 hour, or until light and pillowy.
• Line a baking tray with baking parchment and carefully transfer the dough to the tray.
• Drizzle with extra virgin olive oil and use your fingertips to create indentations across the surface.
• Leave to rest for 20 minutes.
• Drizzle with more extra virgin olive oil and press the indentations again.

To bake

• Preheat the oven to 220°C.
• Bake for 5 minutes.
• Reduce the oven temperature to 200°C and bake for approximately 30 minutes until golden brown.

To finish

• Combine the rosemary, garlic and Maldon sea salt.
• Once baked, drizzle the focaccia with extra virgin olive oil.
• Scatter over the rosemary mixture and serve warm.