Add 2 cups more flour and using the dough hook knead at high speed for about 3 to 4 minutes, it’s smooth and sticky. Add more flour if needed. (I used an additional quarter cup.) The dough will be very sticky, just scrape down the sides as you stir and add a tablespoon more flour until it comes away from the sides of the bowl.

To test if the dough is adequately kneaded, take a small piece and gently stretch it thin between your fingers. If it stretches without breaking and forms a translucent membrane, it's a sign that the gluten has developed sufficiently, and your dough is ready to rise.

Remember, patience and gentle adjustments are key. With a bit of practice and attention, you'll master the art of working with sticky dough, yielding a deliciously tender and flavorful focaccia bread for your sandwich creation.

Cover the dough with a clean dish towel and leave it on the kitchen counter to rise until doubled in size,60 minutes. (If your kitchen is on the colder side, let the dough rise for 75 minutes.)

Cover the dough with a clean dish towel and leave it on the kitchen counter to rise until doubled in size,60 minutes. (If your kitchen is on the colder side, let the dough rise for 75 minutes.)

DO NOT BE TEMPTED to press the dough down while in the fridge. This slow rise is important for achieving optimal flavor and texture in your focaccia bread. During its time in the refrigerator, the yeast continues to work its magic, fermenting the dough slowly and allowing its complex flavors to develop.

Additionally, this extended fermentation process contributes to a more open crumb structure and a chewier, more satisfying texture in the finished bread. By resisting the temptation to press the dough down while it rests in the fridge, you preserve the delicate structure that will result in a light and airy interior once baked.

So, exercise patience and restraint, and your foresight will be rewarded with a beautifully crafted focaccia that embodies the essence of artisanal breadmaking.

When dough has finished the first rise, cut parchment paper out into rounds to fit inside two 8-inch cake pans. (Don't be tempted to skip the parchment paper - it really helps the focaccia to release easily from the pans after baking.) If you prefer a free-form focaccia, you can also line a large sheet pan or the bottom of a 9x13 baker with parchment paper.

Sprinkle about 2 tablespoons of corn meal onto the parchment paper in the pan.

Transfer the dough to the prepared pan. (If dividing it between two cake pans, use a knife to draw a line down the center of the dough first so you can split it in two even halves.)

Preheat the oven to 450°F / 230°C.

Place dough near the oven and let it rise, uncovered, for 30 minutes more.

Just before baking, coat the surface with a bit of cooking spray. Use lightly oiled fingers to make many deep dimples all over the surface of the dough, pressing down through the dough until you reach the bottom of the pan. Top the focaccia with finely chopped rosemary and flaked sea salt.

Let bread cool completely in the pan.