Place the ingredients for the focaccia dough in your bread machine in the manufacturer's recommended order. Hit the pizza dough setting (45 minutes) or the dough setting.
Alternatively, combine the yeast, flour, olive oil and smoked sea salt in a bowl. Make a well in the centre and pour in the lukewarm water. Combine thoroughly and knead for 10 minutes until smooth. Place in a lightly greased bowl, cover with clingfilm and leave to double in size, about 1 hour.
Meanwhile, prepare the topping. Separate your cloves of garlic, but leave the papering covering on. Lightly crush them with the back of a knife and place in a bowl along with the rosemary leaves, sea salt and olive oil. Using your fingers, crush all the ingredients together. Set aside.
When the dough is ready, knock all the air out of it, knead briefly and roll out to a size of 12" x 10". I rolled mine out on a Kitzini silicone baking mat which was easily transferred from counter top to baking sheet. Using your fingers, poke holes all over the top of the dough.
Using your fingers, spread the topping onto the focaccia dough, making sure the oil covers all the bread. Leave, loosely covered in cling film, to rise for a half an hour.
Bake in a preheated 190 C oven for 25 - 30 minutes, until golden brown.
To prepare the dip, pour a little olive oil in a shallow dish and drizzle some balsamic vinegar on top. Enjoy!
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.