FOR THE DOUGH:

1 1/2 c. unbleached all-purpose flour
4 tbsp. (2 oz.) lard or sweet butter, room temperature
2 tbsp. rosemary leaves (fresh or preserved in salt or dried and blanched), finely chopped
Salt to taste
Abundant freshly ground black pepper

TO BAKE THE FOCACCIA:

6 tbsp. olive oil
Coarse-grained salt
2 tbsp. rosemary leaves, fresh or preserved in salt or dried and blanched, finely chopped
2 med. cloves garlic, peeled and finely chopped

TO SERVE:

2 tbsp. olive oil
Freshly ground black pepper

FOR THE SPONGE:

2 c. plus 1 tbsp. unbleached all-purpose flour
1/2 oz. fresh compressed yeast or 1 pkg. active dry yeast
1 1/4 c. lukewarm or hot water, depending on the yeast
Pinch of salt

Prepare the Sponge. Place the 2 cups flour in a large bowl and make a well in it. Dissolve the yeast in the water, then pour it into the well with the salt. Use a wooden spoon to incorporate the flour, little by little, until it is all used. Sprinkle a tablespoon of flour over; cover bowl with a cotton dish towel and let rest until the sponge has doubled in size (about 1 hour). When the sponge is ready, spread out the 1 1/2 cups of flour on board and place the sponge in it. Add the butter, rosemary, salt, and pepper; start incorporating them into the sponge, kneading in a folding motion until all the flour is incorporated and the dough is elastic and smooth.

Use a rolling pin to roll out a large enough sheet of dough to fit a jelly-roll pan. With 2 tablespoons of the oil, grease the pan. Place dough in pan, spreading it out to reach the sides. Sprinkle the coarse-grained salt over, then drip the remaining olive oil to cover the entire surface.

Mix the chopped rosemary and garlic together and with your finger, push the mixture into the dough at several points over the surface. Prick dough all over with a fork, then cover pan with plastic wrap and let rest in a warm place, away from drafts, until doubled in size (about 1 hour).

Preheat the oven to 400 degrees. When the dough is ready, bake it for 25 minutes or until golden all over. Remove from oven, slice, and serve hot, dripping the 2 tablespoons of oil over the surface and sprinkling with freshly ground black pepper.