Preparation Steps

• In a large bowl, whisk together the spelt flour, instant yeast, and salt.
• Add the warm water and 0.25 cup of olive oil to the dry ingredients. Mix with a spoon or spatula until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. The dough will be slightly sticky.
• Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
• Preheat your oven to 425°F (220°C).
• Grease a 9x13 inch baking pan with olive oil. Gently punch down the risen dough and transfer it to the prepared pan. Press the dough to fill the pan evenly, using your fingertips.
• Dimple the surface of the dough with your fingertips. Drizzle the remaining 2 tablespoons of olive oil over the dough.
• Sprinkle the coarse sea salt and rosemary (if using) over the dough.
• Bake for 20-25 minutes, or until golden brown and cooked through.
• Let the focaccia cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and serve.