3/4 cup, plus 1 T. unbleached all-purpose flour
1/2 tsp. instant yeast
1/2 tsp. sugar
1/2 tsp. salt
1/3 C. room temperature or warm water
4 tsp. olive oil
1 scant T. fresh rosemary needles
1 large garlic clove, coarsely chopped
flaky sea salt
black pepper

Mix the dough: In a small bowl, whisk together the flour, yeast, and sugar. Then whisk in the salt (this keeps the yeast from coming into direct contact with the salt, which would kill it). Make a well in the center and pour in the water. Using a rubber spatula or a wooden spoon, gradually stir the flour into the water until all the flour is moistened and a dough just begins to form, about 20 seconds. It should come away from the bowl but still stick to it a little, and be a little rough looking, not silky smooth. Do not overmix, as this will cause the dough to become stickier. Let the dough rise: Pour the oil into a small bowl or 2-C. measuring cup. With oiled fingers or an oiled spatula, place the dough in the bowl or C. and turn it over to coat on all sides with the oil. Cover it tightly and allow it to sit at room temperature for 1 to 1 1/2 hours, or until doubled. Preheat the oven to 475 degrees F 30 minutes before baking: Have an oven shelf at the lowest level and place baking stone or heavy baking sheet on it before preheating. Shape the focaccia and let it rise: With oiled fingers, lift the dough out of the bowl or cup. Holding the dough in one hand, pour a little of the oil left in the bowl or C. onto a baking sheet and spread it all over the sheet with your fingers. Set the dough on top and press it down with your fingers to deflate it gently. Shape it into a smooth round by tucking under the edges. If there are any holes, knead very lightly until smooth. Let the dough rest for 15 minutes, covered, to relax it. Using your fingertips, press the dough from the center to the outer edge to stretch it into a rectangle about 9 inches by 6 inches and 1/4 inch high. If the dough resists, cover it with plastic wrap and continue pressing on it with your fingers. Brush the top of the dough with any oil remaining in the bowl or measuring C. and cover it with plastic wrap. Let the dough rise for 20-30 minutes more, or until light and spongy looking. Bake the focaccia: Using your fingertips, press deep dimples at 1-inch intervals all over the dough. Sprinkle it with the rosemary, salt, and pepper. Place baking sheet with the focaccia on the preheated hot stone or hot baking sheet and bake for 5 minutes. Add the garlic, slide a pancake turner underneath the dough to loosen it, and slip it directly onto the stone or heavy baking sheet (this means you will be removing the oiled baking sheet upon which the focaccia spent the first 5 minutes baking). Continue baking for another 5 minutes or until the top begins to brown around the edges.