Focaccia bread

500g strong white bread flour

14g fresh yeast (7g sachet instant yeast)

1 1/2tsp salt

330ml warm water

1tbsp olive oil

sea salt

fresh rosemary sprigs

extra virgin olive oil to drizzle and dip

• If you are using instant dried yeast then just add this to the flour and salt in a large bowl.

• If you are using fresh yeast, place in a small bowl with 30ml of the warm water. Stir together and leave to stand for 10 minutes.

• Place the flour and salt in a bowl and make a well in the centre. Pour in the yeast mixture and the tablespoon of olive oil. Add all but 2tbsp of the remaining 300ml of warm water and using a knife mix the dough adding the extra water as necessary. You are looking for a nice soft and slightly sticky dough.

• Turn out onto an oiled surface and knead for 10 minutes and then place in an oiled bowl. Cover and leave to rise in a warm place until doubled in size, about 1-1/2 hours.

• When it has doubled in size, put your hand into one corner of the bowl and stretch the dough up with your hand and fold over itself into the middle. Do this 3 or 4 times around the bowl and then leave to rise again for a further 45 minutes.

• Pre-heat the oven to 220C/gas mark 7. Oil a shallow baking tray, approximately 25cm x 35cm. Tip the risen dough into the tin and use your fingers to press the dough into the corners, knocking out the air at the same time. Cover and leave to rise again until is looks nice and puffy. Then, use your fingertips to poke deep holes over the surface. Drizzle generously with olive oil, sprinkle with salt and press in sprigs of rosemary.

• Place in the oven for 10 minutes and then reduce the temperature to 200C/gas mark 6 and cook for a further 10 minutes or until nicely golden. Remove from the oven and cool on a wire rack.

• While the bread is cooking, chop finely the leaves from a long sprig of rosemary and mix with 2 tablespoons of extra virgin olive oil. Serve this along side the bread for dipping.