Step 1

Place the flour in a large mixing bowl and add the yeast and the salt. Combine thoroughly.

Step 2

Make a well in the centre of the flour mixture and add about 2tbsp of your olive oil and 400ml lukewarm water, pouring it in gradually to create a sticky dough. (You may not need all of the water)

Step 3

Lightly flour a clean work surface and place the dough in the middle. Knead vigorously for 5-10 minutes (add more flour as you go to prevent sticking). The dough should become soft and smooth.

Step 4

Cover the dough in a bowl and leave to prove for about an hour or until it has doubled in size.

Step 5

Grease a shallow roasting tin with a little oil. Stretch the dough to fill the tin. Cover with a tea towel and allow to rest for another 45 minutes.

Step 6

Heat your oven to 220°C (200°C in a fan oven).

Step 7

Push your fingers into the risen dough in the tin to make dimples. Mix 1½tbsp olive oil with 1tbsp water and the tsp of flaked sea salt. Drizzle this mixture over the dough evenly and scatter over the rosemary, pushing the leaves into the dimples.

Step 8

Bake your focaccia for about 20 minutes until golden and then drizzle over the last of the olive oil. Divide into squares and serve warm. Buon appetito!