Add the yeast to a cup with warm milk, mix, cover and set aside for 10 minutes. Sift the flour into a large bowl, add the yeast with milk, salt, olive oil and warm water. Knead by hand for 15 minutes or with a mixer for 10 minutes.
Cover the dough with a folded cloth and set aside in a warm place, away from drafts, for approximately 1 and 1/2 - 2 hours or until the dough has doubled in volume.
Grease the baking pans with olive oil and line with the risen dough, pushing it down with your fingers. Using the end of a wooden spoon, make several indentations in the dough. Set aside again to rise, for approximately 1 hour.
Preheat the oven to 200 degrees. Pour extra virgin olive oil into the indentations in the dough and add fresh rosemary. Sprinkle with sea salt and place in the preheated oven. Bake for approximately 30 minutes, until the top and bottom turn golden.
Cut the warm focaccia into pieces and serve with olive oil mixed with dried or fresh herbs. Cut across and make sandwiches, layering with your favorite ingredients, such as: mozzarella cheese, tomato, arugula. For more topping ideas, visit SANDWICHES.
