Focaccia provides complex carbohydrates that slowly give the body energy and help better regulate blood sugar levels.

Prepare 25 mins | Cook 20 min | Serves 12


500g Strong bread flour, plus extra for dusting
2 tsp Fine sea salt
1 tsp Flaked sea salt (Malden’s)
350-400ml Lukewarm water
7g Dried fast action yeast
5 tbsp Olive oil, plus extra for the tin and to serve
1/4 small bunch of rosemary sprigs 


1 Tip the flour into a large mixing bowl or kitchen aid, mix the yeast into one side of the flour and the fine salt into the other side. Then mix everything together (this initial separation prevents the salt from killing the yeast).

2 Make a well in the middle of the flour and add 2 tbsp. of olive oil and 350-400ml of lukewarm water, adding oil gradually until you have a slightly sticky dough (you may not need all of the water).

3 Sprinkle the work surface with flour and tip the dough onto it, knead for 5-10 minutes until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.

4 Oil a rectangle, shallow tin (25cm x 35cm) with olive oil. Pre-heat the oven to 220c/200 fan/gas.

5 Tip the dough into the tin and stretch it to fill all of the corners. Cover with a tea towel and prove for another 35-45 minutes.

6 Press your fingers into the dough to make dimples. Mix together 1.5 tbsp. of olive oil, 1 tbsp. of water and the flaky salt and drizzle over the bread. Push the rosemary sprigs into the dimples in the dough.

7 Bake for 20 minutes until golden and springy. Take out of the oven and drizzle 2 tbsp. of olive oil over the bread. Cut and serve either cold or warm.

Chef’s tips

You could add other flavours to the bread at stage 6 i.e. Stoned olives, blushed tomatoes, Parmesan cheese, anchovies etc.

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