Rosemary focaccia recipe
 An easy to make and easy to adapt Italian favourite. Here, Daisy flavours her focaccia with sea salt and rosemary but you can use any toppings you like. You will need a 30x20cm/7x11in baking tray for this recipe. 250ml/9fl oz warm water250g/9oz 00 flour2g dried yeast 250ml/9fl oz warm water 250g/9oz 00 flour 2g dried yeast 166ml/5.8fl oz warm water2g dried yeast280g/10oz 00 flour12g/½oz salt 166ml/5.8fl oz warm water 2g dried yeast 280g/10oz 00 flour 12g/½oz salt 2 tbsp warm water1½ olive oil pinch salt 2 tbsp warm water 1½ olive oil pinch salt pinch sea saltpinch chopped fresh rosemary pinch sea salt pinch chopped fresh rosemary Method To make the 'poolish', mix all the ingredients in a bowl with your hands. Scrape the bowl down, cover with a tea towel and leave in a cool place over night. In the morning, add the warm water, yeast, flour and salt to the poolish. Mix this with your hands for a full 5 minutes, using the stretch and fold method. To do this, grab one side of the mix, stretching it upwards as far as it will allow you and then fold it back on itself, turn the bowl slightly and repeat working your way around. Oil the sides of the bowl and cover with a tea towel. Leave to rise for 2 hours or until doubled in size. Preheat the oven to 250C/230C Fan/Gas 9.Gently tip the dough out onto a well-oiled 30x20cm/7x11in baking tray being careful to manoeuvre it as little as possible. In a jug, whisk the water, olive oil and a pinch of salt together until the oil is emulsified. With oily fingers gently stretch the dough from underneath so it fills the tray, pour over the emulsified oil ensuring it covers the entire dough. Then using your fingertips prod the dough all over. Sprinkle over a generous pinch of sea salt and the rosemary. Bake for 18 minutes or until golden brown. To make the 'poolish', mix all the ingredients in a bowl with your hands. Scrape the bowl down, cover with a tea towel and leave in a cool place over night. To make the 'poolish', mix all the ingredients in a bowl with your hands. Scrape the bowl down, cover with a tea towel and leave in a cool place over night. In the morning, add the warm water, yeast, flour and salt to the poolish. Mix this with your hands for a full 5 minutes, using the stretch and fold method. To do this, grab one side of the mix, stretching it upwards as far as it will allow you and then fold it back on itself, turn the bowl slightly and repeat working your way around. In the morning, add the warm water, yeast, flour and salt to the poolish. Mix this with your hands for a full 5 minutes, using the stretch and fold method. To do this, grab one side of the mix, stretching it upwards as far as it will allow you and then fold it back on itself, turn the bowl slightly and repeat working your way around. Oil the sides of the bowl and cover with a tea towel. Leave to rise for 2 hours or until doubled in size. Oil the sides of the bowl and cover with a tea towel. Leave to rise for 2 hours or until doubled in size. Preheat the oven to 250C/230C Fan/Gas 9. Preheat the oven to 250C/230C Fan/Gas 9. Gently tip the dough out onto a well-oiled 30x20cm/7x11in baking tray being careful to manoeuvre it as little as possible. Gently tip the dough out onto a well-oiled 30x20cm/7x11in baking tray being careful to manoeuvre it as little as possible. In a jug, whisk the water, olive oil and a pinch of salt together until the oil is emulsified. In a jug, whisk the water, olive oil and a pinch of salt together until the oil is emulsified. With oily fingers gently stretch the dough from underneath so it fills the tray, pour over the emulsified oil ensuring it covers the entire dough. Then using your fingertips prod the dough all over. With oily fingers gently stretch the dough from underneath so it fills the tray, pour over the emulsified oil ensuring it covers the entire dough. Then using your fingertips prod the dough all over. Sprinkle over a generous pinch of sea salt and the rosemary. Bake for 18 minutes or until golden brown. Sprinkle over a generous pinch of sea salt and the rosemary. Bake for 18 minutes or until golden brown.