Step 1

In the bowl of a stand mixer fitted with the dough hook attachment put the flour, salt and yeast. Add the 3 tbsps of olive oil and water and mix to a shaggy dough.

Step 2

Turn the mixer to a slow speed and knead for 10 minutes or until you have a smooth and stretchy dough. (The dough should feel tacky so don’t be tempted to add more flour.)

Step 3

Lightly oil a large bowl with a drizzle of olive oil. Tip the dough into it, turn the dough in the oil then cover with plastic wrap and leave to rise in a warm place for about an hour or until the dough has doubled in size.

Step 4

Pour 2 tbsp olive oil into a 13” x 9” baking pan, use your hands to spread it all around the pan and up the sides.

Step 5

Tip the risen dough into the pan and use your hands to stretch it into shape so that it fills the pan. Cover with plastic wrap and leave in a warm place for 45 minutes or until the dough has almost doubled in size. Preheat the oven to 425ºF.

Step 6

When the dough is ready it will spring back slowly when you touch it with your finger. Dig your fingertips into the dough making deep holes across the surface of the dough.

Step 7

Poke the sliced garlic into the holes then tear the rosemary into small sprigs and press them in too.

Step 8

Drizzle over 3 tbsps of olive oil and scatter over half of the Parmesan.

Step 9

Bake in the center of the preheated oven for 20 minutes or until the Focaccia is a pale golden brown.

Step 10

Remove from the oven and top with the remaining Parmesan.

Step 11

Slice, serve and enjoy!