Tall and Soft Focaccia

In a stand mixer or bowl, combine the water, flour, and yeast dissolved in 20 g of water taken from the total amount.

Add the salt and then the oil.

Knead for a few minutes and let it rest for one hour at room temperature, covering with plastic wrap.

Take the dough back and do the first set of folds, bringing the dough toward the center directly in the bowl.

After 40 minutes, do the second set of folds, cover, and after another 40 minutes do the third set of folds.

Let it rest for another 40 minutes.

Roll out the dough on an oiled baking sheet, create the holes with your fingers, and add oil, coarse salt, and rosemary.

Cover with a clean kitchen towel and let it rest for one hour.

Recreate the holes and bake in a preheated static oven at 230-240°C for 15-17 minutes.