Soft Rosemary Focaccia

Method

1. Combine 500g of durum wheat semolina and 500g of type 0 flour with 4g of dry yeast (or 18g fresh yeast). Gradually add 750g of water and begin mixing on low speed.
2. Once the dough comes together, add 20g of salt and a splash of the remaining water. Increase mixer speed to high for the final few minutes.
3. Add a generous amount of fresh rosemary and olive oil, mixing just until incorporated.
4. Transfer the dough to a generously oiled bowl, cover with plastic wrap, and let it rise until doubled or even tripled in volume.
5. After the first rise, oil the bottom of two 26-27 cm baking trays. Gently reshape the dough and place it into the trays. Cover with plastic wrap and let rise for another hour in a turned-off oven.
6. After the second rise, remove the plastic wrap. Use your fingertips to create deep dimples all over the dough.
7. Drizzle the dough generously with olive oil, sprinkle with sea salt flakes, and scatter chopped fresh rosemary on top.
8. Bake in a static oven preheated to 250°C (or the highest temperature of your oven). Place the trays on the bottom rack for 20 minutes, then move them to a higher rack and bake for an additional 15-20 minutes until golden brown.
9. Optional: Serve the focaccia with a drizzle of sweet gorgonzola and slices of prosciutto crudo.