This Rosemary Focaccia is our quick version which goes well with just about anything but in particular our classic caponata recipe.
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.