Focaccia

Combine water, yeast, sugar and 2 tbsp olive oil in a small bowl. Set aside in a warm, draught-free place for 5 mins or until frothy.

Place flour and half the sea salt Ina bowl. Make a well in the centre and pour in yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.

Turn into a lightly floured surface and knead for 10 minutes or until silky smooth and elastic. Brush a bowl with some olive oil to grease. Place dough in the bowl and cover with cling film or a damp cloth. Set aside in a warm, draught-free place for 45 mins or until doubled in size.

Preheat oven to 200C / gas 6. Brush a 20 x 30cm metal tin with 2 tsp of the remaining olive oil. Punch down the centre of the dough with your fist. Turn out into a lightly floured surface and knead for 2 mins or until dough is elastic and returned to original size. Press into prepared tin. Cover with a damp cloth and set aside in a warm, draught-free place for 20 mins to prove. Use a finger to press dimples into the dough. Brush with remaining olive oil and sprinkle over rosemary and the remaining sea salt. Press olives into the dough.

Bake in the oven for 25-30 mins. You may need to cover the focaccia after ~20 mins to stop the crust from over-cooking.