Olive & rosemary focaccia

SERVES 8

1 packet dried yeast (7g)

1 tsp sugar

400ml (14fl oz) warm water 550g (1lb 2oz) strong bread flour 2 tsp salt

4 tbsp olive oil

1 tbsp dried or fresh rosemary

(chopped) flaky salt

120g (4½oz) pitted olives

In a jug, measure out the warm water, add the sugar and dried yeast, stir, then set to one side.

In a large mixing bowl, combine the flour and salt. Make a well in the centre, pour in the liquid and bring together with a fork to form a loose dough, making sure there are no pockets of dry flour left.

out the jug and mix the olive oil and rosemary together. Pour half into the baking tin and use your fingers to completely grease the base and sides. Scrape the dough into a greased 20x30cm (8x12in) baking tin.

Push the dough out to the corners of the tin with your fingertips to create an even layer. Cover with a damp tea towel or clingfilm and leave in a warm place to prove for at least an hour. Preheat the oven to 180°C/Gas Mark 4.

Once proved, pour the remaining oil over the top of the dough and poke holes all over with your fingertips, then push the olives into the cavities.

Bake for 35- 40 minutes, until golden on top. Remove from the oven, allow to cool, run a knife around the edge to loosen if necessary, lift the focaccia out, then slice and serve.