Thin Focaccia

360g baker’s flour
1 tsp table salt
1/2 tsp sugar
3/4 tsp dried instant yeast
265 ml lukewarm water
2 tsp olive oil, plus extra for brushing
1 sprig rosemary, leaves stripped
sea salt flakes or kosher salt

Place flour, salt and sugar and yeast in a large bowl and whisk until combined.

Combine water and oil in a jug and pour over the dry ingredients.

Using the handle of a wooden spoon, stir the ingredients together until a shaggy dough forms. You may need to add a little more flour (1 desert spoon), I usually do.

With wet hands, fold the dough in half, rotate the bowl, fold again, repeat twice more.

Place the bowl in a plastic bag and leave to sit for five minutes.

Repeat the folding and rotating step above. Leave the dough in a ball shape by tucking. Place in the plastic bag and leave in a warm place for 1 hour.

Preheat the oven for 220 degrees celsius (fan-forced).

Oil a baking tray, 30cm x 20cm works well.

Remove the dough from the bowl into the baking dish and using wet fingertips, press and stretch the dough to the edges of the baking dish. The dough should be pressed into roughly an even height. Spray or brush olive oil over the dough. Press the rosemary leaves into the dough and sprinkle a small amount of salt over the top.

Place the tray back into the plastic bag and leave for 20 minutes to double in size.

Place baking tray onto the middle shelf of the oven. Turn down the oven to 180 degrees celsius (fan-forced).

Bake for 20 minutes.

Remove from the oven and allow to cool on a wire rack.

Make sure that you don’t overdo or underdo the oil in the tray and on top of the dough before baking.