Rosemary sea salt focaccia

– 500 g flour

– 2 Tbsp olive oil

– 7g dry active yeast – 400g Luke warm water

– 10g salt

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Mix the flour and salt in a large mixing bowl. Make a well and add the yeast and then the water and olive oil.

Stir to combine and knead the dough on a floured surface for 5 minutes (10 if you’re feeling strong).

Drizzle some oil in your mixing bowl so it covers the sides and put the dough back in. Cover the bowl with a tea towel. Let it rest for 2 hours or until doubled in size.

Preheat your oven to 220c and oil a 20cmx30cm baking tray.

Tip the dough out onto the tray and carefully spread it out evenly.

Using your fingers- poke holes in the dough.

Drizzle all over with olive oil and then add whatever toppings you like. Cherry tomatoes, herbs and cheese all work well (save the salt until later). Leave it to rest for another half hour and sprinkle sea salt on top just before putting in the oven. It only needs 15 minutes, but might take a little longer if you want a darker colour.