Bake your own focaccia with this easy-to-follow recipe
sea salt
Put the flour into a large bowl with 1½tsp salt and the herbs. Make a well in the centre and pour in the yeasted mixture, olive oil and enough warm water to make a soft but not too sticky dough. Lightly oil a 23cm x 30cm traybake or roasting tin. Carefully lift out the dough and place in the tin, stretching out and pressing evenly to the edges. Cover loosely with oiled clingfilm and leave to prove for 30min.
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