Rosemary Focaccia

• 500g strong white bread flour
• 7g instant yeast
• 10g fine salt
• 400ml lukewarm water
• 6 tbsp extra virgin olive oil
• A few sprigs of rosemary
• Flaky sea salt

Stir the flour, yeast, salt and water in a large bowl into a wet, shaggy dough. Cover.

With a wet hand, grab one edge of the dough, stretch it up and fold it over. Turn the bowl and repeat 4 times. Cover.

Repeat the folds. The dough should feel smoother and springier.

Pour 3 tbsp of the oil into the tin, tip in the dough and turn it to coat. Cover and leave until puffy and nearly filling the tin, gently stretching it to the corners after 20 minutes. Heat the oven to 230°C (210°C fan) for the last 20 minutes.

Drizzle over the rest of the oil. With oiled fingers, press deep dimples all the way to the base. Scatter with rosemary and flaky salt.

Bake until deep golden on top and crisp underneath.

Cool on a rack before cutting, so the base stays crisp.