I tend to leave most of the bread making in the house to my boyfriend Greg who has turned into Paul Hollywood recently – last weekend alone he made bagels, pretzels and dinner rolls!

Again this recipe comes from a class I went to with my mum, sadly the cookery school seems to have closes but it was run by an Italian family based in Edinburgh offering traditional recipes.

Focaccia has always been a favourite of mine to nibble on in restaurants so I was keen to try and make my own. I think the photo I’ve got doesn’t do it justice, it looks slightly burnt but it was just right.

Ingredients 

• 450g ’00’ Italian flour, with some extra for dusting
• 30g fresh yeast
• 300ml lukewarm water
• 2tbsp olive oil, plus 2-3 extra tbsp on the table surface
• 80-100g butter
• pinch salt

For the topping

• 2 tsp of sea salt
• 2 sprigs of rosemary
• olive oil for drizzling

Method

1. Pour 300ml of lukewarm water into a large jug, add the yeast and stir until dissolved
2. Add the flour to a large mixing bowl forming a well in the centre and pour in the olive oil and butter inside the well
3. Add the salt to the side of the bowl (I didn’t know this but the salt can kill yeast if it comes into direct contact), than add the water-yeast solution gradually into the well and combine together with you hands.
4. Allow a dough to form by continuing to mis with you hands (this was new to me, I rely on a Kitchenaid for any hard work). The dough should not be soggy/sticky so you may have to add more flour/water depending on the consistency.
5. Knead the dough for 10 minutes:
   1. Put the dough onto a well oiled surface in the shape of a ball
   2. Punch it down then away with your palms, fold over and turn, repeat at an angle stretching in different directions
   3. Repeat until a smooth dough forms that should feel elastic and have absorbed all of the olive oil from the surface
   4. Put the dough into the bowl and cover with cling film or a damp cloth and place somewhere warm for 30 minutes to allow it to prove
6. Once the dough has rise, place it onto a floured surface and knock it back by kneading it firmly, flattening with your fingers and stretching to knock out excess air
7. Shape by placing into a shallow greased baking tray, stretching and spending the dough into shape with your hands to around 1.5-2cm thick, cover with cling film and place somewhere warm for a further 30 minutes
8. Preheat your over to 220C and once the dough has risen for the second time platter it down gently with your palms and create indents by pushing you fingertips gently into the surface of the dough
9. Sprinkle the focaccia with rosemary and sea salt
10. Baking the oven for 15-20 minutes
11. Drizzle with some olive oil before serving and enjoy!