Focaccia

To make the dough, place the flour, salt and dried yeast into a mixer with dough hook attached and mix until thoroughly combined (this can also be done by hand). While the mixer is running, pour in the warm water slowly. Let the mixer work the dough for 5 minutes before tipping out onto a greased work surface

Continue kneading for about 5 minutes longer by stretching out the dough to arms length on the work surface, tucking the sides into the middle as you go

Return the dough to the bowl, cover with oiled cling film and leave for around an hour to prove

Once the dough has doubled in size gently flatten and stretch to fit into 2 lined baking trays, pushing it into the corners as you go. Leave to prove again for approximately 1 hour

Preheat the oven to 220°C/gas mark 8

Using the tips of your fingers, dimple the surface of the dough all over. Drizzle with olive oil, sprinkle liberally with sea salt and scatter over a few sprigs of rosemary

Bake in the oven for approximately 20 minutes, brushing it with more olive oil as it cooks