Focaccia

Add all the dry ingredients for the dough to a large bowl and gently mix in half of the water. Mix together with your hands until a dough begins to form and then gradually add the rest of the water, kneading all the
time.

Turn the dough out on to a lightly oiled worktop and knead for 5 minutes more. Place the dough back into the bowl, cover with a clean kitchen towel and leave to double in size.

After the dough has risen, line 2 baking sheets with parchment and divide the dough into 2 equal portions. Place a ball of dough on each baking tray and flatten with your hands, pushing it towards the corners
and edges of the tray.

Make dimple marks on the surface of the dough, and decorate with the herbs, olives and/or tomatoes. Sprinkle generously with sea salt and olive oil and leave the trays in a warm place to rise for another hour.

When ready to bake the loaves, preheat oven to 200ºC (Gas Mark 6, 400ºF). When hot, add the loaves to the oven and bake for 25 mins, or until golden.

Remove from the oven and leave to cool slightly. Serve warm, with extra olive oil and some balsamic vinegar to dip.