500g strong white flour
10g salt
10g instant yeast
75ml olive oil, plus extra for kneading and drizzling.
320ml cool water
Fine semolina for dusting (optional)
Topping sea salt


1.Lightly oil a square container or square enamel dish

2. Tip the flour into a large mixing bowl, add salt to one side and yeast to the
other. Add 35ml of olive oil and 110ml of water. combined with your hands,
adding more oil and water, until all the dry bits of flour are picked up. You may
find you need to add less or a little more water than measurements, so add
slowly. The dough should be soft and a little sticky but not a batter

3. Form a rough dough ball. Add a few splashes of oil to a clean surface. The
oil really helps you knead the dough and stops it from sticking to the table.
Knead for 5 – 10 minutes until smooth and soft.

4.When the dough feels soft and elastic put the dough in the oiled tub or
square tray, cover with a tea towel and leave to rise until doubled in size –
about 1 hour.

5.Line a baking tray with a little oil and a dust of semolina.

6. Add a drizzle of oil to a work surface and carefully tip the dough out onto it.
You should handle the dough gently, do not knock back, as you want to keep
the air in the dough. Divide dough in half. stretch each piece out flat and place
on the baking tray.

7.Put the baking tray in clean plastic bags until doubled in size – $bout 1 hour.

8.Make deep dimples in the focaccia but pushing your fingers all the way
through the dough. Drizzle oil on the dough, add a little flaky sea salt, garlic &
rosemary then bake for 25 minutes. Add a drizzle of olive oil to the top of the