Plain focaccia

Warm half the water to body temperature and dissolve yeast using a fork.

Place in a mixer bowl and add flour and salt.

Turn mixer on low, using dough attachment, and gradually add remaining water, then oil.

Once dough has come together, increase speed a little and keep mixing for 5 minutes.

Place dough on lightly oiled bench. Knead for another 5 minutes.

Return dough to bowl, cover and let prove until double in size.

Line two baking or jelly-roll trays (32cm x 44cm x 2.5cm) with baking paper.

Divide dough in two and stretch to fit each tray.

Let prove for 45-60 minutes.

Dimple surfaces with fingertips, brush with oil and sprinkle with flaky salt.

Bake at 210C for 15-20minutes until golden.