Focaccia

THE METHOD

1. Mix the flour, salt, herbs, yeast in a mixing bowl. Make a well in the centre and pour in the olive oil and water.
2. Tip the dough onto a table and knead for 8-10 minutes. A mixer can also be used.
3. Place the dough back into the bowl and cover with oiled cling film or a damp tea towel. Rest in a warm place until the dough doubles in size. This will take approximately an hour.
4. Tip the dough into the roasting tin. Knock the dough down, so it is evenly flat and covers the base of the roasting tray. Cover with oiled cling film as before and leave to rest for 40-50 minutes.
5. Dimple the dough by firmly pressing your fingertips into the dough.  Push small sprigs of rosemary into the dimples, then cover and rest for another 15 minutes.
6. Heat the oven 220°C, 425F, Gas 7. Dribble the olive oil over the risen dough, and sprinkle with salt, then bake for 20-25 minutes until golden brown.
7. Turn out onto a wire rack.  Best eaten warm.