Directions: In a medium bowl combine the flour, yeast, and salt. Slowly add ½ cup of warm water while stirring the mixture. Add 2 tablespoons of the MTO Arbequina Blend EVOO. Once blended add another ½ cup of water. Mix until the ingredients are fully combined.
Place the dough on a floured surface and knead with the heel of your hand until smooth. Brush the inside of a large bowl with MTO EVOO. Place the dough in the oiled bowl, and rotate the dough to fully coat in oil. Cover the bowl with a towel for an hour.
Preheat the oven to 450℉. After an hour, uncover the bowl and lightly press the dough with your knuckles to flatten it without removing all of the air bubbles.
Transfer the dough to an oiled iron skillet. Gently press the dough with your fingertips so it reaches the edges of the pan. Poke evenly dispersed holes halfway into the dough with your fingertip. Sprinkle sea salt and rosemary to taste.
Bake the dough in the middle of the oven for 20-30 minutes, or until golden brown on top. Let the focaccia cool for about 15 minutes and enjoy!