Rosemary focaccia

Focaccia is always delicious, especially warm and soft, filled with cured meats or cheese. Everyone loves it! Use a smaller tray for a thicker focaccia.
INGREDIENTS FOR A 33 x 43 TRAY
700 g flour (PETRA 3)
1 packet potato flakes, as used for instant mash
15 g salt
25 g fresh yeast
5 g sugar
Extra virgin olive oil
Fleur de sel
500 g lukewarm water
I put the flour and potato flakes into the mixer bowl, or a bowl if kneading by hand.
I crumble the yeast in a bowl, add some of the measured water, just lukewarm, and the sugar, and stir until dissolved.
I mix the dry ingredients with the dough hook and add the dissolved yeast.
I gradually add lukewarm water; you may need a little more or less depending on the flour.
Once the water is absorbed, I add the salt.
I knead until smooth, elastic and soft but not sticky, about 10 minutes, then turn onto a lightly floured work surface.
I knead until firm and smooth and put in a floured bowl.
I cover with a tea towel and leave in the switched-off oven with the light on until doubled, about an hour to an hour and a half.
I grease the tray well and carefully put the dough in it.
With lightly oiled hands, I flatten it to cover the tray and oil the surface evenly.
I sprinkle with salt.
I mix 4/5 tablespoons oil and 4/5 tablespoons water in a glass and pour over the dough.
I scatter with rosemary needles and press my fingertips deeply into the dough to make dimples.
I leave the tray to rise in the switched-off oven for another hour; it will puff up again.
10 minutes before the rise finishes, I remove it and heat the oven to 200°C. I bake for about 30 minutes, checking because every oven differs.
Once golden, I remove it from the tray, cool on a rack and cut it.
Delicious filled, and lovely on its own too!
Enjoy! It keeps wrapped in foil for 2/3 days. Warm before eating and it will taste freshly baked.