In a small bowl, place the crumbled fresh yeast with the sugar and 2 tablespoons of warm water.Let stand for 10 minutes, then mix gently. In a bowl or in the bowl of your food processor, add the yeast-sugar-water mixture. Add the yeast-sugar-water mixture.Pour 30 cl of warm water over the flour, the 8 cl of olive oil and the salt. Work the dough until it is well mixed.A slightly sticky ball should form. Cover the bowl with a clean tea towel and place it in your turned-off oven for 2 to 3 hours (or more).
Take the dough out and check that it has puffed up.
Preheat your oven to 180°C.
Oil the pan with olive oil and lightly flour it.
Pour the batter into the pan and spread it with your fingers, it may stick a little.
Drizzle olive oil over the top and press the dough with your fingers over its entire surface.
Sprinkle generously with fleur de sel and rosemary sprigs.
Bake for 15 to 20 minutes, depending on your taste. Personally, I like to cook for 5 minutes longer.
Let cool, then gently run a knife around the edges of the pan to loosen the foccacia.Enjoy!
