Rosemary Focaccia Bread

Instructions

Add the flour to a large mixing bowl, mix the yeast into one side of the flour and the fine sea salt on the other side. Combine, then make a well in the middle and add two tablespoons of oil and gradually add 350ml of lukewarm water until you have an almost thick dough.

Dust a clean work surface with flour, knead the dough on the surface for 5 to 10 minutes until the dough is less sticky. Place the dough into a clean bowl, cover and leave to prove until doubled in size.

Oil a baking tray, add the dough, stretch to fit the tray, cover and leave to prove for 45 minutes.

Preheat the oven to 220C or 200C for fan assisted ovens and create dimples in the dough using your finger.

Combine 1.5 tablespoons of oil with one tablespoons of water and the course sea salt. Drizzle on to the dough then sprinkle with rosemary.

Place in the oven and bake for 20 minutes or until golden brown. When hot, drizzle with 1 tablespoon of olive oil, cut into squares and enjoy!