Focaccia Bread

Whisk together warm water and yeast.

Pour flour out onto a flat, clean surface and make a well in the center. Pour yeasty water into the well and add a generous pinch of salt. use your fingers to slowly incorporate the flour into the water. Once a rough dough starts to form, start kneading it. Knead for 10–15 minutes until smooth and elastic. Add a touch more flour if needed.

Put dough in a large bowl, lightly dust with flour and cover with a damp cloth. Proof for 1 hour.

Grease a deep baking tray with olive oil. Knead dough again to quickly knock out the gas. Put dough in the baking tray and use your palm to spread the dough out to the edges. Rub some olive oil on top, sprinkle over rosemary leaves, then push your fingers in the dough to make pumps and dips. Sprinkle the dough lightly with flaked salt.

Cover the tray with the damp cloth and proof for another hour. Preheat oven to 230ºC (450ºF) about halfway through the proofing.

Remove damp cloth then put dough in the oven. After 10 minutes, turn heat down to 190ºC (370ºF) and bake for a further 30 minutes.

Once bread is baked, let it cool, remove from the tray and enjoy!