Start kneading the flour with the liquid and add the salt . Mix until you get an elastic and firm dough. Take the dough obtained and place it in a bowl covered with transparent film to rise in a warm place. To help it rise, we recommend making a cross with a knife on the dough ball.
After about two hours, or in any case when the dough has doubled in volume, roll it out in a greased pan and let it rise for another hour, always covered with cling film. To have a tall focaccia, use a round pan or a rectangular pan that is not too wide. If you prefer a Ligurian type of focaccia, then roll it out in a wider pan in order to obtain a thinner focaccia.
In a bowl mix 15 g of water with the medium fruity extra virgin olive oil and the rosemary oil . Wet your fingers and make holes, then sprinkle the rest of the liquid on the focaccia and finally add a few grains of coarse salt.
Bake the focaccia in a hot fan oven at 200 degrees for 40 minutes. Its aroma will spread throughout the house!
For a variation, try the recipe for potato focaccia
