Rosemary focaccia with sea salt

Ingredients

• 500g strong white flour
• 400ml cold water
• 10g fine salt
• 7g dried yeast
• 60ml olive oil, plus more
• Rosemary and flaky salt

Method

1. Mix flour, water, salt and yeast to a shaggy, wet dough. It should look wrong; leave it.
2. Over the next two hours, fold it in the bowl four times at half-hour intervals.
3. Refrigerate overnight. This is where the flavour comes from, not the yeast.
4. Oil a tin generously, tip the dough in and let it come to room temperature for two hours.
5. Dimple hard with oiled fingers, scatter rosemary and salt, bake at 220°C for 25 minutes.