Rosemary + Sea salt Focaccia

Directions

• Add flour to a large bowl, add yeast to one side, salt to the other and mix to combine.
  
• Add water and use silicone spatula or large spoon to combine
• Cover with 2 tablespoons of olive oil
• Cover and put into the fridge to prove overnight (18-24 hours)
• The next day:
• Oil and line a large ovenproof dish (cast iron is ideal)
• Remove dough from the fridge and add to the dish (cover if you wish to prevent drying)
• Leave to prove on the counter for around 2 -4 hours (large bubbles should be visible on the surface of the dough)
• Preheat your oven to 200oc
• Once your oven is preheated, drizzle the remaining oil over the top of the dough. Press your fingers deeply into the dough, making holes then sprinkle with sea salt and rosemary.
• Cook for around 30mins, or until the top is golden and the underside is cooked.
• Remove from the cooking dish and leave on a wire rack to cool slightly and then serve warm.