Serves 12

PREP TIME 20 MINS, PLUS 1 HR 15 MINS RESTING.
COOKING TIME 25-30 MINS
You will need a large 40×30 cm baking tray lightly oiled

Ingredients
1KG Organic unbleached strong bread flour (Or as close as you can get!)
2 teaspoons easy-blend dried yeast
1 dessertspoon caster sugar
1 dessertspoon salt
75ml olive oil, plus extra for greasing
Some sprigs or rosemary & sea salt for sprinkling on top

Method
Sift the flour into a large mixing bowl and stir in the yeast, sugar and salt.
Make a well in the centre of the flour and add 725ml (warm not hot) water. Start to mix everything together with a whisk and then use your hands to bring the dough together.
Transfer the dough to a lightly floured work surface and knead and stretch it for about 5 mins. When ready it will be springy and elastic to the touch.
Transfer the dough back to the (cleaned) mixing bowl, drizzle some olive oil over the surface. Cover with clingfilm and leave in a warm place for approx 30 mins (until the dough has roughly doubled in size) REPEAT this kneading and rising stage once more.
Then, with oiled hands gently punch the air out of the dough, then knead it briefly again to make sure the oil is incorporated, and form the dough into a smooth ball.
Put on the baking tray, gently press down on the dough and pull it out towards the edges of the tray, until it is about 1 cm thick.
Pre-heat the oven to 180c. Using your fingertips, push into the dough surface to create a dimpled effect, drizzle the remaining olive oil over the top and sprinkle with rosemary & rock salt.

Bake for 25-30 mins – or until risen and golden brown.
Cool on a wire rack before serving.

Focaccia recipe – from The Fox & Hounds at Hunsdon

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