Rosemary and sea salt focaccia

Sift flour and salt together into a large bowl. Stir in yeast. Make a well in the centre of flour mixture. Add water and 2 tablespoons of the oil. Mix to a firm dough, adding more water if necessary. Knead dough on a lightly floured surface about 10 minutes, until smooth and elastic.

Place dough in lightly greased bowl. Cover and set aside in a warm place about 1 hour, until doubled in size. Use your fist to "knock back" the dough (punching the air out). Knead 1-2 minutes. Preheat oven to 220°C. Lightly grease and line 2 baking trays.

Divide dough into 4. Roll each piece into ovals about 1cm thick. Place on prepared trays. Brush with remaining oil, then sprinkle each with rosemary and salt. Using fingertips, make indentations over the dough. Cover and allow to rise a further 20 minutes. Remove cover and bake 15-20 minutes, until golden.