Focaccia Toscana

Method

Mix flour, yeast and salt in a large bowl, then gradually add water and 50ml of olive oil, mixing until a shaggy dough forms. Knead for 10 minutes until smooth and elastic, then place in an oiled bowl, cover with a damp cloth and leave to rise for 90 minutes until doubled. Turn the dough onto a floured work surface and stretch it into a roughly 30x20cm rectangle, then transfer to an oiled baking tray. Cover and prove for 45 minutes until puffy. Press your fingertips into the dough to create characteristic dimples, drizzle generously with remaining olive oil, scatter rosemary sprigs and coarse salt over the surface. Bake at 220C for 20-25 minutes until golden and crisp. Cool on a wire rack before serving.