Focaccia

1/2 teaspoon of dried yeast
140ml lukewarm water
250g strong white bread flour  
1 tablespoon olive oil, plus extra for drizzling       
pinch of salt 
1/2 teaspoon mixed dried herbs  
1 teaspoon coarse sea salt
sprigs of rosemary 
1 clove of garlic

Method

1. Measure out lukewarm water in a jug and add the dried yeast, stir until dissolved.
2. Put the flour, salt and mixed herbs in a large bowl.
3. Make a well in the centre, gradually add the water and yeast liquid.
4. Using two fingers to mix, add 1 tablespoon of olive oil and continue to mix the dough together.
5. Use your hand to knead together the dough until it forms a ball.
6. Place the dough onto a lightly floured surface and knead for approx 6-8 minutes until it is smooth and elastic.
7. Place the dough in a bowl and cover with a tea towel. Leave in a warm place to rise for 1 hour until doubled in size.
8. Preheated oven 200ºC/400ºF/Gas 6 Lightly oil a baking tin or tray of 20cm.
9. Peel and slice the garlic clove, tear the rosemary into small sprigs.
10. Punch down the risen dough, then press the dough into the baking tray (it should be 2cm thick). 11. Brush with olive oil, make small indentations with your fingertips, then push in a slither of garlic and a rosemary sprig.
12. Finally sprinkle the dough with coarse sea salt.
13. Bake in a preheated oven for approx 20-30 minutes until a golden crust has formed. Remove from the oven and drizzle on more olive oil. Cool the bread then cut.
Eat warm with ham, salami, cheese, basil and olives.