500g strong white flour
7g sachet fast action dried yeast
1 tsp caster sugar
1 tsp fine sea salt
300mls warm water
2 tablespoonfuls olive oil
Another 2 tablespoonfuls of olive oil
1. Put flour, sugar, yeast and salt in a big bowl. Mix up the olive oil and water and por onto flour mixture. Stir to mix and bring together with your hands into a rough ball.
2. Put the dough onto a lightly floured surface and knead for 5 minutes to a smooth fairly soft dough. Put the dough into a lightly oiled bowl, cover loosely with cling-film and leave to rise in a warm place for an hour until it has doubled in size.
3. Lightly oil a large baking tray 15″x10″.
4. Put the dough on to a floured surface and flatten out with your knuckles into a rectangle shape the same size as your baking tray and press out to the edges of the tray.
5. Again cover with loose cling-film and leave in a warm place for another half hour.
6. Preheat oven at 220C.
7. Now the focaccia should look puffed up and spongy. Poke the dough into dimples all over.
8. Drizzle the focaccia with 2 tablespoonfuls of olive oil and sprinkle with chopped up rosemary leaf and sea salt. A few sprigs of rosemary will make it look nice.
9. Bake in middle of oven for 15-20 minutes or until risen and a golden brown.
Serve up when still warm with even more intense olive oil and salt, or as per photo, let it cool a bit and serve up full of good Italian ingredients like mortadella, rugala (rocket), roasted peppers, sundried tomato, mozzaralla and more.