Focaccia

Method

1. Kneading by hand: In a bowl, mix the flour, yeast, salt, and water to form a sticky dough. Add the oil and mix it in, then turn the dough out onto a clean work surface. Knead until smooth and silky, about 10 minutes.
2. Using a food mixer: Fit the dough hook and add the flour, yeast, salt, and water to the mixer bowl. Mix on low speed until evenly combined, then add the oil and knead for about 10 minutes, until smooth and silky.
3. Shape the dough into a round and coat it with a little extra oil. Leave to rise in a clean bowl, covered with a plastic bag. When it has doubled in size, tip it onto the work surface and press it into a rough rectangle.
4. Place the dough in a lightly oiled shallow baking tray, measuring about 26 x 36cm. Press the dough into the corners with your fingers, then leave to rise, covered, for about half an hour.
5. Preheat your oven to 250°C/Gas Mark 10, or as high as it will go. When the bread looks puffed up and airy, use your fingertips to poke deep holes across the entire surface, almost to the bottom.
6. Drizzle the top generously (but not swimmingly) with olive oil and sprinkle with salt and rosemary. Bake for about 10 minutes, then turn the oven down to about 200°C/Gas Mark 6 and bake for a further 10 minutes.