Sarah’s Focaccia

Makes 1 large focaccia You will need:

• 75ml olive oil, plus 2-3 extra tablespoons for oiling the tin

• 500g strong white bread flour, plus extra for flouring the tin

• 15g fresh yeast

• 15g sugar

• 225ml tepid water

• 1 teaspoon sea salt

• Rosemary, to serve

1 Brush a 30cm x 20cm x 4cm baking tin with one tablespoon of the olive oil and dust with flour. Dissolve the fresh yeast and the sugar in a jug with the tepid water. In a large mixing bowl, combine the strong bread flour and the salt. Make a well in the centre of the flour, add the yeast, sugar and water mixture, and bring it all together with your hands. Add the 75ml of olive oil. Mix everything well to form a soft, wet dough.

3 Turn the dough out onto a clean surface, and knead it for 10 minutes or so until it springs back upon touching it, and is soft and elastic. Alternatively, give it 5 to 8 minutes in a food mixer, using the dough hook.

4 Cover the bowl with a damp cloth and allow the dough to prove (rise) for one hour, until it has doubled in size. Once proved, knead the risen dough for another minute or so. This is known as ‘knocking back’.

5 Transfer the dough to the prepared baking tray and shape it loosely to fit. Use your fingertips to make deep dimples at regular intervals in the dough, taking care not to puncture it all the way through. Cover the dough with the cloth again and leave it for 20 minutes until it has risen again. During this second rise, preheat the oven to 220°C, 425°F, Gas 7.

6 Dress your focaccia with sea salt and rosemary. Drizzle it with almost all of the remaining olive oil. Add the toppings, if you are using them (see intro). Bake it in the preheated oven for 20 minutes until golden. Leave in the tin for a few minutes, then turn it onto a wire rack to cool. Drizzle it with a little olive oil and sea salt before tearing and sharing.