Puglian Focaccia with Rosemary

1. In a large bowl, whisk together flour, instant yeast, and 1 tsp salt. Make a well in the center. 2. Pour in warm water and 1/4 cup olive oil. Mix with a spoon until a shaggy dough forms. Cover the bowl with plastic wrap and let rise in a warm place for 1.5-2 hours, or until doubled. 3. Gently scrape the risen dough into a 9x13 inch baking pan generously drizzled with 2 tbsp olive oil. Gently spread the dough to fit the pan, being careful not to deflate it too much. 4. Using your fingertips, create dimples all over the surface of the dough. Drizzle with a little more olive oil, then sprinkle with fresh chopped rosemary and flaky sea salt. 5. Let it rest for another 20-30 minutes while your oven preheats to 425°F (220°C). 6. Bake for 25-30 minutes, or until golden brown and cooked through. 7. Let cool slightly on a wire rack before slicing and serving.