Rustic Artisan Focaccia Bread

01 4 cups plus 2 tablespoons (500g) bread flour

02 ¼ teaspoon active dry yeast

03 2 teaspoons (12g) kosher salt

04 4 teaspoons extra-virgin olive oil, plus more for handling and pan

05 1 ⅔ cups (400g) water, at room temperature

06 1 tablespoon minced fresh rosemary

07 1 tablespoon flaky sea salt

Stir yeast into bread flour in a bowl. Add salt, followed by 4 teaspoons oil, and water. Stir with a spoon until a wet, sticky dough forms.

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