Milk focaccia: how to make it super soft and light!

INGREDIENTS
480ml (2 cups) of milk
5g of fresh yeast
60ml (1/4 cup) of olive oil
600g (4 3/4 cups) of flour
13g (3/4 tbsp) of salt
Olive oil
Coarse salt
Rosemary

METHOD
1. In a bowl add the milk, fresh yeast, and olive oil and mix until the yeast dissolve.
2. In a mixing bowl add the flour and gradually add the prepared yeast. Mix with the wooden spoon until all is well combined. Cover with cling film and let it rest for 15 minutes.
3. After 15 minutes add the salt and continue mixing. Transfer to the working surface and with slightly wet hands, fold the dough and then cover it with the bowl upside down and let it rest for another 15 minutes.
4. After this time, grease the bowl well and with greasy hands make other folds in the dough. Put it in the bowl and cover it with cling film. Let it rise for 1 hour, or until it doubles in volume.
5. Oil the pan (25x35cm pan size) and transfer the dough. Make folds and then spread the dough slightly with your fingertips. Grease the surface with olive oil and cover it with cling film. Let it rise for another 40 minutes.
6. After this time, spread the focaccia over the entire pan by gently sinking the fingertips into the dough. Season with oil, coarse salt, and fresh rosemary.
7. Transfer to the oven and bake at 240°C/460°F for 20 minutes.
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