Rosemary & Garlic Sea Salt Focaccia


100ml extra virgin olive oil
315g plain flour 
1 sachet of yeast 
1/2 tsp caster sugar 
230ml warm water
2-3 springs of roughly chopped rosemary
1 tsp baking powder
1tsp Cornish 'Really Garlicky' sea salt



In a large bowl, combine the warm water, yeast, and sugar. Stir and let it rest for 5 minutes.

Add half of the flour and olive oil (50ml) to the yeast and sugar mix. Stir a few times then let sit for another 5 minutes.

Stir in the remaining flour. When the dough comes together, transfer to a floured board and knead until smooth.

Place the dough in a well-oiled bowl, cover with a warm, damp towel and allow it to rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).

Preheat the oven to Gas Mark 4 (180°C) and line a 9inch baking tray with olive oil and parchment paper.

Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle with the remaining olive oil. Finish by topping with the dried rosemary and sprinkle of 'Really Garlicky' sea salt.

Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.

Tip: To make your focaccia more fancy add black olives and roasted red onions on top.