Preparing the Dough:

• In a mixing bowl, combine bread flour, salt, sugar, dried yeast, chopped garlic, and rosemary leaves. Create a well in the center and add the olive oil, followed by most of the water, reserving about 10-20ml. Adjust the water quantity as needed to form a soft dough.

• On a lightly floured work surface, knead the dough for about 5-10 minutes until it becomes smooth and elastic. Shape the dough into a round ball.

• Place the dough in a lightly oiled bowl, cover it with cling wrap, and let it rise for about 1 hour or until it doubles in size.

Shaping and Baking the Focaccia:

• Once the dough has doubled in bulk, punch it down and knead lightly for about a minute.

• Press the dough onto a greased baking tray, spreading it out evenly to form a rectangle, approximately 12 x 10 inches. Ensure the dough fills any gaps and reaches the corners of the tray.

• Cover the dough with a damp cloth and let it rise again until almost double in height, about 45 minutes to 1 hour.

• Preheat your oven to 200°C (400°F).

• Once the dough has risen, use floured or oiled fingers to make dimples in the dough, pressing your fingers deep into the surface.

• Place rosemary sprigs into the dimples and drizzle olive oil generously over the dough. Sprinkle coarse sea salt evenly across the surface.

• Bake the focaccia in the preheated oven for 20 to 25 minutes or until it turns golden brown and develops a crisp crust.

• Remove the focaccia from the oven and transfer it to a wire rack to cool. Drizzle with additional olive oil if desired.

• Allow the focaccia to cool slightly before slicing and serving.