Rosemary Focaccia

Combine the strong bread flour (650 g), italian all purpose flour (300 g), warm water (500 g), fresh yeast (15 g) (or dried yeast (7 g)) and sea salt (15 g) in a mixing bowl and knead gently until smooth for 5 to 10 minutes. Start 10m timer

Cover the mixing bowl with a tea towel and leave to rest in a warm place for 45 minutes, or until the dough has doubled in size. This allows the bread to become lighter and softer in texture. Start 45m timer

While the dough is rising, lightly oil the base and sides of a baking tray using [vegetable oil]. Preheat your oven.

Transfer the dough to the baking tray. Spread out evenly using your hands and gently expel gas from the dough.

Drizzle some [extra-virgin olive oil] over the surface of the dough, dimpling it with your fingertips without pressing all the way through.

Cover with the tea towel and leave to rest in a warm place for a further 20 to 40 minutes, or until the dough has doubled in size. Start 40m timer

Place the baking tray in the oven for 15 minutes, or until lightly golden; this will vary depending on temperature so it's best to keep a close eye on the bread for your first attempt. Start 15m timer

Just prior to removing the bread from the oven, mix together olive oil (2 tbsp) and water (1 tbsp). Whisk lightly until an opaque emulsion forms. Once removed, brush the bread with the emulsion (I use a pastry brush), which makes the bread surface moist.

To finish, stud the bread with fresh rosemary (1 handful) and sprinkle with a sea salt (1 pinch). Serve warm with a small bowl of [extra-virgin olive oil] and [balsamic vinegar].