By Ruth Clemens
A very popular Mediterranean bread with a chewy texture and drizzled with a good glug of olive oil. I’ve flavoured it simply with rosemary and sea salt but you could equally go to town with your favourite toppings.
Use exactly the same method as the Ciabatta to create the Focaccia dough – the dough needs to be rested and turned in but without adding any extra olive oil.
When it is time to shape the dough, grease the 20cm (8in) square tin (pan). Add the d