Rosemary Focaccia Bread

In a mixing bowl or measuring cup, combine warm water (110 F), yeast, oil, and honey. Stir and set aside to foam for 3 mins.Pro tip - Instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.

Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.

KneadBy hand - transfer to a well-dusted worktop and knead for 4 to 5 minutes Stand mixer - once all the flour is well incorporated knead on medium for 3 minutes

When the dough is soft, shiny, but still slightly sticky, shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.

Leave in a warm place. Let rise for 60 to 90 minutes until double in volume. You can also leave it to rise in the fridge overnight. Pro tip - In winter, you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment, de-gas, reshape, and let double in volume again.

Once the dough is double in size, generously grease a 9 x 13 sheet pan or a 10 x 10-inch square baking pan with olive oil. Transfer the dough to the pan and spread the dough with your fingertips.Pro tip – If the dough is not stretching, let it rest for 10 minutes then spread again. Letting the dough rest helps the gluten in the bread relax.

Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 30 to 45 minutes or until almost double in size.Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.

When almost doubled in volume, preheat the oven to 400°F / 200°C / Gas Mark 6.

Dimple (make holes) the dough by pressing in with your fingers. Dot the bread with rosemary and sliced garlic. Sprinkle the sea salt and sliced onions. And pour any leftover olive oil over the bread as well.Pro tip – Coating the rosemary and onion with oil will prevent it from burning in the oven.

Bake for about 20 minutes, or until golden brown on the top. Then, transfer to a cooling rack for 10 minutes.Pro tip – I like to take the Focaccia out of the sheet pan after 15 minutes so the bottom gets crisp as well.

Sprinkle more olive oil, sea salt and cut the bread into squares. Serve warm.Pro tip - I like to serve it along with more olive oil and balsamic vinegar to dip.