Focaccia

Stir the warm water and sugar together in the bowl of a stand mixer. Sprinkle over the yeast, stir and leave for 5 minutes until foamy. If it stays flat, start again with fresh yeast.

• 420ml warm water
• 2 tsp caster sugar
• 1 x 7g sachet yeast

Add the flour and salt and mix on low speed until a shaggy dough forms. Turn up to medium and mix for 5 minutes, until the dough is very elastic and sticky.

• 500g plain flour
• 2 tsp fine sea salt

Brush a large bowl with 2 tbsp of the olive oil and scrape in the dough. Brush the top with any oil pooling in the bowl, cover and leave for 1 to 1½ hours, until doubled in size.

• 6 tbsp olive oil

Brush the tin with another 2 tbsp of the olive oil. With oiled hands, fold the edges of the dough into the middle to make a rough ball and lift it into the tin.

• 6 tbsp olive oil

Turn the dough to coat it in oil and press it out to the edges of the tin, pressing again when it shrinks back. Cover and leave for 45 minutes, until doubled. Heat the oven to 200°C after 30 minutes.

Drizzle over the rest of the olive oil and press your oiled fingers all over the dough, right down to the tin. Scatter over the flaky salt and rosemary, if using.

• 6 tbsp olive oil
• flaky salt
• rosemary

Bake for 20 to 30 minutes until golden brown.