Sourdough Focaccia with Rosemary and Flaked Salt

Here's how:

• 1

  Mix the sourdough starter with the yeast and water. Add all the ingredients except the salt. If you're using fresh rosemary, chop it coarsely and add it to the dough.

• 2

  Knead into a springy and smooth dough, about 10 minutes in a mixer. Double that time if you’re kneading by hand. Add the salt at the end of the kneading process. The dough should be loose, but not sticky. Shape the dough into a smooth, even ball. Let it rise until doubled in size in a bowl covered with plastic wrap for at least 2 hours.

• 3

  Pour 2–3 tablespoons of olive oil into a deep skillet or baking pan with high sides. Press the bread into the pan and flatten it. Let it rise for about 1 hour.

• 4

  Press down with your fingertips so that the dough collapses. Sprinkle with flaked salt and dried rosemary. Drizzle with olive oil. Bake at 225 °C for 25–30 minutes.