Rosemary Focaccia

Step 1

Combine the flour yeast and sugar in a large bowl and make a well at the centre.

Step 2

Whisk oil and the warm water in a jug and add water mixture to the flour mixture and mix well to form a dough.

Step 3

Turn dough out onto a lightly floured work surface and knead until smooth and elastic.

Step 4

Place dough in a slightly oiled bowl and cover with plastic food warp and place in a warm, draught free area for 1 hour or until doubled in size.

Step 5

Punch drought, then transfer to a lightly oiled oven tray and press out with you fingers into a large rectangle about 1cm thick.

Step 6

Place in a warm, draught free area for 1 hour or until risen.

Step 7

Preheat oven to 240C (220C fan forced).

Step 8

Using your fingers, make small dents all over top of dough and sprinkle with rosemary and sea salt flakes and drizzle with extra oil.

NOTE - you can make focaccia up to a day ahead and store in an airtight container, or label, date and freeze for up 1 month. Thaw in the fridge. For best results, toast, to serve