Rosemary Focaccia

Cooking: 15-20 mis

Difficulty: easy

Serves: 4

Ingredients

To buy:

1 sachet (7g) quick-acting yeast or 30g fresh yeast

Store-cupboard essentials:

2 teaspoons caster sugar

500g Tipo ‘00’ flour, plus extra to dust

1 teaspoon fine salt

2 tablespoons olive oil, plus extra to grease

DISSOLVE  the yeast and sugar in 250ml warm water and allow to rest for 5 to 10 minutes.

MIX the flour and salt together in a bowl.

USING a fork, mix in the yeasty water until it starts to form a dough.

ADD the oil and bring together into a smooth dough.

ON a  floured surface knead the dough until it has an elastic, smooth texture.

PLACE the dough back in the bowl and cover with a clean damp tea towel.

LEAVE to prove for up to 1 hour in a warm place, until it has doubled in size.

PREHEAT the oven to its maximum temperature, 250 ̊C

GREASE a 35cm x 25cm tray with olive oil and push the dough down into the tray all the way to the edges leaving deep fingerprints all over the dough.

MIX in a jug 2 tbsp extra virgin olive oil and 2 tbsp cold water and pour over the dough.

SPRINKLE with a good pinch of rock salt and chopped rosemary

BAKE for approx 15-20mins until golden brown on top and bottom.