Place the bread flour, warm water, olive oil, sugar, yeast and salt into the bowl of a stand mixer.

Using a dough hook attachment, knead the dough on the lowest speed for 6 minutes.

Spray a large bowl with non-stick cooking spray and transfer the dough into that bowl, cover with plastic wrap and place in a warm area for 1 hour, or until the dough has doubled in size.

Punch the dough down to release the built-up air.

Spray a 9x13-inch baking pan with non-stick cooking spray and press the dough evenly into the pan.

Cover, and set in a warm area for 30 minutes, or until roughly doubled in size once again.

While bread is rising, preheat the oven to 425 degrees F.

Use your fingers to create dimples over the surface of the dough. Brush the dough with the olive oil, and sprinkle over the rosemary leaves and sea salt flakes,

Place in the oven and bake for 20 minutes, or until golden and cooked through.

Remove from the oven and place the focaccia (dimple side up) onto a wire cooling rack before slicing and serving.

You can brush with more oil and sprinkle with more rosemary and salt if desired.