In a large mixing bowl, combine the flour and salt.

In a separate bowl, mix the dried yeast with the warm water and let it sit for a few minutes until it becomes frothy.

Make a well in the flour mixture and pour in the yeast mixture and olive oil.

Stir until a dough forms, then knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.

Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it proof in a warm place for about 1 hour or until it has doubled in size.

Preheat your oven to 220°C (200°C fan/ Gas Mark 7).

Punch down the risen dough, then roll it out to fit a baking tray lined with parchment paper.

Use your fingers to create dimples in the dough.

Mix the minced garlic and chopped rosemary with a couple of tablespoons of olive oil, then drizzle this mixture evenly over the dough, making sure to get it into the dimples.

Sprinkle the top with sea salt flakes.

Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown and sounds hollow when tapped on the bottom.

Drizzle with extra olive oil while still warm.

Allow it to cool slightly before slicing and serving.