Foccacia Bread

500ml Water (28 Degrees)

2 Teaspoons Dried Yeast - Fast Activating

550g Strong Bread Flour

1 Teaspoon Sea Salt

60ml Olive Oil

Handful Rosemary Leaves ( Picked)

Place water and dry yeast in bowl. Ferment for 15 minutes.

Add flour, salt and oil, work together for 5 minutes.

Rest the dough andallow to double in size. Cover with oil and a damp cloth.

When the dough has risen, place dough on a baking sheet coated with olive oil. Push the dough until flat and about 1.5cm in height.

Leave covered with a damp cloth in a warm place until doubled in size.

When dough has doubled dimple the dough with your fingertips and cover with rosemary.

Brush with more olive oil, sprinkle with sea salt flakes and bake 220 for 25 minutes or until golden brown.