Focaccia

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• Strong bread flourPlus extra to dust500 g
• Fast-action dried yeast7 g
• Fine sea salt2 tsp
• Olive oilExtra for the tin5 tbsp
• Flaky sea salt1 tsp
• RosemarySprigs picked¼ bunch

1. 1

   Put the flour in a large bowl. Add the yeast to one side and the fine salt to the other, then mix together; keeping them apart at first stops the salt from harming the yeast.

2. 2

   Make a well in the centre and pour in 2 tbsp oil with 350-400 ml lukewarm water, adding the water gradually until the dough is slightly sticky (you may not need it all). Turn the dough onto a floured surface, scraping out the bowl, and knead for 5-10 minutes until soft and less sticky.

3. 3

   Transfer to a clean bowl, drape a tea towel over it and let it prove for 1 hour until doubled in size.

4. 4

   Oil a shallow 25 x 35 cm tin. Turn the dough out and stretch it across the tin until it fills it, then cover and let it rise for another 35-45 minutes.

5. 5

   Set the oven to 220°C (200°C fan). Dimple the dough with your fingertips. Combine the flaky salt with 1 tbsp water and 1½ tbsp olive oil, drizzle over, and push rosemary sprigs into the dimples.

6. 6

   Bake for 20 minutes until golden. While the bread is hot, brush it with 1-2 tbsp olive oil. Slice into squares and eat them either warm or at room temperature, plus more olive oil on the side if you like.