I’ll create a classic version of Focaccia with a touch of rosemary.
You can skip it if you like and add any toppings you fancy – tomatoes, olives, capers, anything goes.

Ingredients:
- 1 x Pizza dough
- 5-6 Sprigs rosemary
- Rock/Sea salt
- Extra Virgin olive oil
Instructions:
- Place the pizza dough on a large baking tray, shaped to mimic the tray, and cover with three to four tablespoons of olive oil.
- Allow the dough to rise in a warm place, doubling in size for 1-1.5 hours.
- Preheat the oven to 425°F.
- Remove the dough, spread it out in the tray, and brush with more oil. Sprinkle salt over the top.
- Let the dough rest and rise for another 30 minutes.
- Press fingertips into the dough to create characteristic holes, then pour four tablespoons of olive oil into the holes and let it rise for an additional 30 minutes.
- Sprinkle rosemary leaves over the dough, wet your hand, and flick water over the top to keep it moist.
- Bake for 10-15 minutes.
- Serve the focaccia on a board or grill, and enjoy with your favorite antipasti.
Buon Appetito!