500g Strong White Bread Flour
10g (2 tsp) instant yeast
10g (2 tsp) salt
400ml Water
50ml good quality olive oil (2-4 tbsp)
Extra olive oil to finish, plus any toppings:  fresh rosemary, sea salt, sun dried tomatoes, olives 

• Place the flour in a large bowl, add the yeast and salt and stir together
• Make a well in the middle, pour in the water and olive oil and stir together until everything is incorporated. Leave to stand for 5 mins
• You can knead this dough by hand but it is very messy. It is easier to knead it by machine, or try this no-knead folded method: Place a drizzle of olive in the bottom of a large bowl and tip the dough in. Fold the edge of the dough into the centre, turn the bowl 90 degrees, fold the edge in again. Do a total of 8 folds – this should take you no more than a minute or so. Make 1 indent in the dough with your finger so you know that you have kneaded it once. Leave the dough to rest for 10 minutes
• Repeat the folding process 3 more times, leaving the dough to rest for 10 minutes each time. Each time, use indents to mark how many times the dough has been folded. As you fold the dough, you will feel how the structure has changed – it will become more elastic and hold its form 
• Once the dough has been kneaded/ folded 4 times, place it in a lightly oiled bowl and leave to rise until doubled in size (roughly 1 hour)
• Once the dough has risen, tip it onto an oiled baking tray. Do not knock it back, just use your fingers to lightly press it out.  Make indents in the dough with your fingers and add any toppings at this stage. *If you are adding olives, flatten out the dough, place olives on half the dough, then fold the other half on top, covering the olives. Then spread out the dough – this will stop the olives from burning
• Cover the focaccia with oiled cling film and prove for around ½ an hour
• Preheat oven to 200*c. Bake in the top third of the oven for 20-30 mins until golden and cooked through
• Optional: Cool on a rack and drizzle with oil if you wish