In a large bowl place flour and a pinch of salt, some water,
sugar, oil and yeast. Knead with hands and then let the mass
rest, covered with a damp cloth. In about an hour the mass of
dough should double and at this point you can proceed.
Grease a baking sheet, lay the dough on it and roll up the
borders. With fingertips leave impressions on the surface of
the raw focaccia. Pour several tablespoons of olive oil over the
dough, most holes should be full and a bit pooled around the
edges. Add rosemary and let rise for 30 minutes.
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