Simple Focaccia

In a large mixing bowl, add the flour and the yeast. Use a wooden spoon to mix it well, then add a tsp of salt.

Make a well in the middle, add 3 tbsps of olive oil and half of the water. Mix well, then gradually add the remaining water.

Mix it as much as you can with the wooden spoon before tipping it out onto a clean and floured surface.

Knead the dough for 5-10 minutes until it is soft and not sticky.

Grease a shallow baking tin with olive oil. Place the dough onto it and then cover it with cling film, leave it to prove in a warm place for about 45 minutes until it has doubled in size.

Once it has doubled, press and stretch the dough into the edges of the tin. Drizzle with olive oil, scatter the chopped garlic and rosemary and then use your fingers to press dimpled all over the dough. Season generously with sea salt.

Cover it with cling film once again and leave in a warm place for about 45 minutes until it has doubled in size once again.

Meanwhile, preheat the oven to 200℃

Bake it for 20 minutes until it's golden. Remove it from the oven and drizzle more olive oil over the top.

Leave it to cool slightly before cutting into portions.