Put all ingredients in a bowl and mix with a spoon.

Place on a cutting board or table and knead the dough for at 20 minutes.

Flour the top of your dough.Put it in a bowl, cover with wet towel, and allow it to prove for about half an hour in warm place(better 35 ℃)until doubled in size.

Crush the dough by hand to release gas. Cut in two with a knife, shape each round and wrap in plastics wrap.⚠︎ Ferment the dough again in the next step, but wrap the wrap loosely. Because fermentation makes the dough bigger!

Let the refrigerator sleep overnight.

Remove the dough from the refrigerator and wait about 10 minutes for it to reach room temperature.

Put the dough on the table, sprinkle flour to prevent the dough from sticking. Roll out a dough into a flatter circle by a rolling pin. Cover with plastic and let it ferment for 30 minutes in a warm place.

Preheat oven to 200 ℃.

When the fermentation is over, gently peel off the cover and use your fingers to poke the heck out of the dough. Then drizzle lots of olive oil on top, and sprinkle the dough with fresh rosemary leaves and flaked sea salt. Bake it for about 20 minutes, or until everything’s nice and golden.

Enjoy♡ I also like dessert focaccia. Turn olive oil into coconut oil or vegetable oil and use chocolate sauce, cinnamon sugar, caramel sauce, nuts, chocolate,etc for toppings. Pizza focaccia is also good. Topped with tomato sauce, vegetables and meat. Enjoy your customization!