Heat olive oil in a small saucepan with 4 springs of rosemary and orange zest. Simmer on low for 10 minutes to create an infused oil. Strain and set aside to cool.

In the bowl of a stand mixer, place bread flour, salt, yeast, honey, 1 1/2 tbsp infused olive oil, and water.

Mix on low for 1 minute, then on medium for 4 minutes.

Transfer to a greased bowl and cover with a clean towel and let rest for 20 minutes.

Stretch and fold the dough with the following process: grab one edge of the dough, stretch is away from the ball, then fold over the top of the remaining dough. Rotate bowl 90° and repeat the process three times so each side of the dough has been stretched out and folded onto itself.

Cover and let rest for 20 minutes. Repeat the stretch and fold process above. Cover and let rest for 20 more minutes.

While dough is resting, prepare 6 pans about 4" wide by spraying liberally with non-stick spray, and place 1/2 tbsp. of infused oil in the bottom of each pan.

Once dough has rested, turn out onto greased surface. Divide dough into 6 equal portions. Gather into a ball and place into each prepared pan. Cover and let rest for 10 minutes.

Using greased fingertips, dimple and stretch the dough to the edges of the pan. Drizzle 1/2 tbsp. of infused oil on top with course/flaky sea salt and a few leaves of rosemary.

Cover and let rise 35-45 minutes until puffy.

While dough is rising, preheat oven to 425°F. Once dough has risen, bake for 18-20 minutes until golden brown.

Immediately spoon 1/2 tbsp. on top of baked focaccia after removing from the oven.