In the bowl of a stand mixer fitted with the dough hook, or in a large bowl, combine flour, salt, yeast, sugar, water and one tablespoon olive oil. Mix on the lowest speed for one minute, or by hand until well combined. The dough will be sticky. Let it rest for five minutes.

With the mixer on medium speed, mix for three minutes, or continue mixing by hand. The dough will still be sticky.

With extra olive oil or cooking spray, grease your work surface and a spatula. Use the oiled spatula to scrape the dough out onto your workspace.

Grease your hands. Stretch and fold the dough once from each direction: Reach your hands under the front end of the dough, stretching it out towards you, and folding it back onto the top. Repeat from the back of the dough, pulling it outward and folding it back onto the top. Repeat from each side, oiling your hands as needed to prevent sticking.

Flip the dough over and tuck it into a ball. Place the dough into a greased zip-top bag (choose a large one that will allow space for rising). Seal the bag and leave it on the counter to rise (for same-day baking); place in the fridge for overnight fermentation (recommended); or freeze (for baking at a later date).

Same day: If you want to bake the focaccia the same day you make the dough, let it rise at room temperature at least two hours before baking, or three hours in the cold season.

Next day or two to three days later (recommended): Remove the dough from the fridge 90 minutes before you want to bake it. To make two regular, round focaccias, cut the dough in half.

Line a baking sheet with Gefen Parchment Paper. Shape each piece of dough into a ball and place on the baking sheet. Cover and let the dough rest until baking time.

Preheat the oven and a baking stone or baking steel (or a baking sheet turned upside down) to the highest temperature.

When ready to bake, flour your work surface. Taking one ball of dough at a time, sprinkle with flour and tap it to form a disc.

Slide the backs of your hands under the dough and rotate it, using your thumbs to shape the edges into a circle. Continue gently stretching the dough with your thumbs until it is the desired size. It should be thicker at the edges and the center should be quite thin (but not paper thin or it will rip). Repeat with the second ball of dough.

Working with one focaccia at a time, place it on a floured pizza peel (or a floured flat cutting board). Drizzle with olive oil, using a pastry brush to coat the focaccia evenly. Sprinkle with rosemary.

Carefully slide the focaccia onto the baking stone or steel. If using a baking sheet, carefully remove it from the oven, dust with flour, gently slide the focaccia onto it, and return it to the oven. Bake four to six minutes, or until the edges puff up and turn golden.

Brush with another coat of olive oil (be generous!) and finish with a sprinkle of flaky salt. Serve hot.