No-Knead Focaccia

In a large bowl, stir bread flour, salt, instant yeast and water with a spoon until no dry flour remains. It will be a wet, sticky dough.

Cover wet dough and leave at room temperature until doubled and bubbly. For more flavour, refrigerate it for 12 to 24 hours instead.

Pour half of olive oil into a 23 x 33 cm baking dish or sheet pan. Tip in risen dough, turn it to coat in oil and gently stretch it towards the corners. Leave to rise again until puffy (it will spread into the corners on its own).

Heat the oven to 220 C. Drizzle the rest of the oil over dough in the pan, then press your fingertips all the way down to make deep dimples. Scatter with rosemary and sea salt.

Bake dimpled focaccia until deep golden on top and crisp underneath. Cool on a rack for 10 minutes before cutting.