The Tastiest Focaccia

In a bowl, combine the flour, salt and stir in the dried yeast. Stir to disperse the yeast, sugar and salt in the flour.

Measure the water and add 2 tbsp olive oil.

Pour in the warm water mixture over the flour and combine with a spoon or your finger into a sticky mixture without any flour pockets. No need to stretch or work the dough, it will proof overnight!

Cover with cling film and leave at room temperature for 45 minutes.

Transfer the bowl, into the fridge and let slowly proof overnight or at least 12 hours up to 18-20 hours until the dough is less sticky and increase in size and large bubble start to showe on the surface.

Once ready, Grease the tin with extra oil (We used a 30cm square tin.)

Transfer the cold dough onto a floured working surface and shape into the desired or fitting shape of your tin. Place the dough in the tin and stretch into an even shape.

Cover very loosely with a layer of oiled cling film and let the bread proof a second time for 2 hours or until double size.

Once proofed, preheat the oven to 200˚C.

Oil your finger and pokes gently a few holes in the proofed dough. Sprinkle some rosemary, and extra olive oil in the holes and around the dough.

Sprinkle with coarse sea salt and transfer to the oven.

Bake for 15 minutes then turn the oven down to 180˚C and continue to bake a further 10-15 minutes until golden and hollow when knocked on the base.

Remove from the oven and transfer on a rack to cool for 15-20 minutes.

Enjoy with pesto, balsamic vinegar or your favourite dip. Slice it and freeze it in zip bag to use later!