To be specific, this is Rosemary Focaccia. (There are numerous variations, some include chopped olives, maybe garlic, or perhaps red onion.)
The proving is done at room temperate, fairly long to begin with, then the dough is knocked back and shaped (in this case to fit a roasting tin, but could have been to fit a round tin) and left to rise again, then dimpled with fingers and left for a final rise before introducing rosemary sprigs.
The crumb is light and moist. The crust is thin and fairly crisp thanks to a steamy oven during the bake.
The focaccia dough can also be used as a deep-pan pizza base.
Broad Street Baker 