Dissolve yeast in a bowl with half a glass of warm water.
Add a handful of flour and mix until smooth.
Place the rest of the flour in the middle of the work surface and create a “well” in the center, then add the yeast mix.
Add a drizzle of extra virgin olive oil and 2 dl of warm water.
Start kneading with your fingers, add a pinch of salt and work vigorously for about 15 minutes.
Put the dough in a large bowl coated with flour, cover it with a cloth and let it rise for about 3 hours.
Now roll the dough out with your fingers in a well oiled pan.
Drizzle the focaccia with oil, sprinkle it with coarse salt and bake at 200 °C for about 20 minutes.
Remove from the oven and season with plenty of rosemary and EVO.