In Tuscany we call this "schiacciata a i' ramerino", but in Italian it would be "focaccia con rosmarino".  I usually prepare it when I do the pizza, because the procedure of doing the dough is quite similar.
The only difference is in the texture of the dough, which in this case must be softer.
So what I do, is starting to make the dough with just half the flour required to make the pizza. I work it until I get a nice loaf and I take off a "ball" of 12cm diameter which I'll use for the Schiacciata.
I'll then add the rest of the flour to the big loaf and I'll continue to work on it as described in the pizza's recipe.


Ingredients for 5 people

• 500g of plain flour
• 1/2 cube of brewer's yeast
• 2 mugs of warm water
• 1 table spoon of e.v. olive oil 
• table salt
• rock salt
• rosemary

Now that you've got a nice loaf with a soft texture,  put it in a mixing bowl dirty of flour, cover it with a tea towel and leave to rest for 1 hour and a half.

Now take an oven tray and get it dirty with a generous dose of olive oil.
We need to prepare a mixture of oil and water to use when stretching the dough in the oven tray, so put 4 table spoons of water and 4 table spoons of olive oil in a small cup.
The dough at this point will be very sticky, so you'll need to continousely dip your hands into the oil/water moisture and stretch the dough in the oven tray until you'll cover all the surface.

Now you can add rosemary on top, rock salt, and a generous amount of olive oil and press with the index finger all over the schiacciata (which means "pressed").

before to rest

Now leave everything to rest for an hour so it will rise again.

After the rest

When it's ready pre-heat the oven at the maximum temperature and when it's hot bake for 7 to 10 minutes.

Taste it with mortadella, prosciutto crudo or pecorino on top!