- 30g/1oz fresh yeast
- ½ tsp sugar
- 600ml/1 pint 2fl oz warm water
- 4 tbsp olive oil, plus extra for oiling
- 680g/1½lb strong white flour, plus extra for dusting
- 2 tsp salt
- 2 tbsp olive oil
- 1½ tsp coarse salt
- leaves from 3-4 rosemary sprigs
- Mix the yeast with the sugar in a small bowl for about 30 seconds, until the yeast becomes liquid. Stir in two-thirds of the water and the olive oil.
- In a large bowl stir together the flour and the salt. Pour the yeast mixture into the flour and salt along with some of the remaining water, if needed. Mix with a wooden spoon and bring together to form a soft dough. Add more water if the dough is a bit dry.
- Turn the dough out onto a lightly floured surface and knead for ten minutes until smooth and elastic.
- Place the dough into a large, lightly oiled bowl. Cover with cling film or a damp cloth and leave in a warm place to rise for about 1½ hours until doubled in size.
- Preheat the oven to 220C/400F/Gas 7.
- When the dough has risen, knead it again for about five minutes on a clean floured work surface to 'knock it back'.
- Shape the dough into two rough circles. Place the circles onto two baking sheets, cover with a clean, damp cloth and allow to prove (rise) until double their original size (about 10-15 minutes).
- When the dough has risen, use your fingertips to form dimples in the dough. Brush with the olive oil and sprinkle with the salt and rosemary leaves.
- Transfer the baking sheets to the oven and bake for ten minutes.
- Reduce the heat to 190C/375F/Gas 5 and bake for a further 25-30 minutes until the loaves are golden and cooked-through. If you like, you can spray the bread with water (using a mister) once or twice during baking so that it 'steams' in the oven.
- When baked, turn out onto a wire rack to cool slightly. The focaccia is best eaten the day it's made.