Method

1. In a large baking tray, combine the warm water, yeast and sugar, stirring until dissolved. Add the flour, olive oil and salt directly into the tray and mix using a wooden spoon until a sticky dough forms and no dry flour remains.
2. Drizzle a little olive oil over the surface of the dough and turn it gently to coat and form a well oiled dough ball. Cover the tray with lightly greased cling wrap and a tea towel, then leave the dough to rise in a warm place for at least 1 hour, or until doubled in size and airy.
3. Once risen, lightly wet your hands to prevent sticking and gently fold the edges of the dough into the centre to build structure. Carefully flip the dough over so the smooth side faces up. Cover again and allow it to rise for a further 30 minutes while you preheat the oven to 180°C.
4. When ready to bake, drizzle the dough generously with olive oil and add your chosen toppings such as rosemary, olives or tomatoes. Use your fingertips to press deep dimples across the surface of the dough, allowing the oil and toppings to settle into the focaccia. Finish with a sprinkle of flaky salt.
5. Bake for 35-40 minutes, or until the focaccia is golden brown with a crisp exterior and soft, fluffy centre. Allow to cool slightly before slicing and serving warm.