A quick & easy recipe by Julie Van Rosendaal
Preheat the oven to 425˚F.
Pat or press the dough out into a round, rectangle or oval about an inch thick on a parchment-lined baking sheet and press your finger deep into the dough, all over the surface.
Brush generously with oil (or if you want it garlicky, pour some oil into a small dish and stir the crushed garlic into it before brushing over the surface.)
Pull the leaves off the rosemary sprig and roughly chop them; sprinkle over the focaccia along with some flaky salt.
Bake for 20 minutes, or until deep golden.
Cut into squares or wedges to serve.