Focaccia

275g	Fresh yeast
1 tbsp	Castor sugar
1 lt	Warm water
1.5 kg	Strong flour
125 ml	Olive oil
	Sea salt & rosemary

Method

1.      Mix the sugar yeast & a little of the warm water & leave in a warm place until it begins to froth.

2.      Add to the flour & olive oil & mix into a dough.

3.      Knead for about 5-10 mins.

4.      Prove in a warm place until about 2½ times its volume.

5.      Knock back & spread into an oiled baking tray & prove again for about 30-45 mins.

6.      Pinch the dough all over & brush with olive oil, sprinkle with sea salt & rosemary.

7.      Bake in the oven at 240°C, brushing regularly with olive oil.