This focaccia recipe is easy to focaccia recipe and easy to adapt with whatever herbs you have in the house. Stretch the dough by hand in the bowl, tuck the sides into the centre, turn the bowl 90 degrees and repeat the process for about five minutes.

Tip the dough onto an oiled work surface and continue kneading for five more minutes. Return the dough to the bowl, cover and leave to rise until doubled in size. Line a large baking tray with baking paper. Tip the dough out of the bowl and flatten the dough onto the prepared tray, pushing to the corners, cover with a large plastic bag, making sure it does not touch the top of the dough, then leave to prove for one hour. Drizzle the loaves with oil, sprinkle with fine sea salt then bake in the oven for 20 minutes. When cooked, drizzle with a little more olive oil and serve hot or warm. If you wish to top the focaccia with rosemary, just before you drizzle the loaf with olive oil, make small indentations all over the dough.

Then break off small sprigs of rosemary from a couple of larger sprigs, and push them into each of the indentations. The BBC is not responsible for the content of external sites. Read about our approach to external linking. Make a simple, homemade version of this classic Italian bread. Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.

Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size. Tip the dough onto the work surface, then stretch it to fill the tin.

Cover with a tea towel and leave to prove for another 35-45 mins. Press your fingers into the dough to make dimples. 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough. Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.