Focaccia

Method

Mix flour, yeast and salt in a large bowl, then add warm water and 60ml olive oil, combining until a shaggy dough forms. Knead for 10 minutes until smooth and elastic, then place in an oiled bowl, cover and leave to rise for 1.5 hours until doubled in size. Tip the dough onto a greased baking tray and gently stretch it to fill the tin, then cover and prove for 45 minutes. Dimple the surface generously with your fingertips, drizzle with extra virgin olive oil, sprinkle with coarse sea salt and fresh rosemary, then bake at 220°C for 25-30 minutes until golden brown. Cool on a wire rack before serving.