For the focaccia dough

• Place all the ingredients except the olive oil in the bowl of your stand mixer. Use the hook attachment and give it a mix by hand just to prevent all the dry ingredients from flying everywhere. Place the dough hook attachment in its position and knead the dough on medium speed for 12 minutes or until the dough is no longer sticking to the sides or bottom of the bowl.
• Decrease the speed to low and drizzle in a bit of the olive oil. Once fully incorporated, add more until you use up all the oil in the recipe.
• Cover the bowl with plastic wrap and let the dough rise for 1 hour at room temperature or until it doubles in size. If it's a cold day you might want to place the dough in a warm place. My favourite is in the oven with no temperature setting but the light on.
• After the first rise, you will prepare a large baking sheet (40x30cm/17x12in) with a generous drizzle of olive oil. There's no need to place parchment paper at the bottom of the pan. Spread it evenly and then transfer the dough onto the oil.
• Using wet hands, pull the dough to fill as much of the baking sheet as you can. Normally, it shrinks back. Let it rest for 10 minutes and you should be able to fill the pan all the way to the edges.
• Cover the pan with plastic wrap and let it have its second rise for 1 hour at room temperature or overnight in the fridge. 
• Remove the plastic wrap and drizzle with a generous amount of olive oil. Use your fingertips to create dimples on the surface of the focaccia. Push all the way to the bottom of the pan.
• Sprinkle with rosemary leaves and flaky salt.
• Preheat an oven to 220℃/430℉ and bake the focaccia for 15 minutes or until it's golden brown on top.
• Remove the focaccia from the baking sheet as soon as it comes out of the oven to prevent the bottom from sweating.