Make the dough

• Mix the flour, water, yeast and salt in a bowl until no dry flour remains.
• Knead until smooth and slightly elastic.

Let the dough rise

• Cover the bowl and let the dough rise until doubled in size.

Prepare the pan

• Oil the baking dish generously with olive oil.
• Transfer the dough to the dish and stretch it gently towards the edges.

Dimple and top

• Press dimples into the dough with oiled fingers.
• Drizzle with olive oil and sprinkle with flaky salt and rosemary.
• Top each quarter differently: cherry tomatoes, pesto, mozzarella or olives.

Bake the focaccia

• Bake in a preheated oven at 220 °C until golden and crisp at the edges.

Finish and serve

• Brush with a little olive oil and let cool slightly before cutting into portions.