Focaccia and schiacciata are both names for the flat, Italian hearth bread of which there are many varieties, but they all have one thing in common — the wonderful taste of fruity extra virgin olive oil and salt. It is best eaten warm.
Lightly grease a large pizza tin or baking sheet. Put the flour in a large bowl with the yeast, 2teaspoons crushed sea salt and all but 1 teaspoon of the rosemary leaves. Stir with a wooden spoon, then pour in the water and 3