ROSEMARY FOCACCIA WITH SALAMI

SERVES 10-14

Prep time: 15 min. Cooking: 30 min (plus resting, cooling)

Is there anything better than warm, freshly baked focaccia, all soft, fluffy and dotted with flakes of sea salt? This version is simple to make and can be served with any charcuterie you like, although we think a few slices of salami and perhaps a hard cheese are hard to beat. FOCACCIA DOUGH

• 10g dried yeast

• 420g plain flour

• 80ml (1/3 cup) extra-virgin olive oil, plus extra for greasing and drizzling

• ½ tbsp rosemary leaves

• thinly sliced salami, to serve

1. For the focaccia dough, combine the yeast and 300ml lukewarm water in an electric mixer fitted with a dough hook and stand to dissolve (1 minute). Add the flour, oil and 1 tsp salt, and knead until a smooth, elastic dough forms (5-7 minutes). Transfer to a lightly oiled bowl, cover with clingfilm and set aside until doubled in size (1 hour).

2. Preheat the oven to 200°C. Knock back the dough, then roll out on a lightly floured surface to a 20x30cm rectangle. Transfer to a lightly oiled 20x30cm lamington tin and leave to stand, covered with a tea towel, until the dough rises to the top edge (30 minutes to 1 hour).

3. Lightly press your fingertips into the dough to create a dimple effect, then scatter with rosemary and season with salt. Drizzle all over with oil and bake until golden and cooked through (25-30 minutes). Cool in the tin (5 minutes), then turn out onto a wire rack to cool to room temperature (or serve it warm). Serve the focaccia sliced, with salami.