Home-made Focaccia from The Silver Spoon For Children

Start by pouring 125 ml cold water into your measuring jug and then add enough hot water to make 250 ml. Dip your finger in to test the temperature – it should feel just warm.

Using a pastry brush, brush a 20 cm x 30 cm baking tray with a little olive oil, then sprinkle a little flour over the tray.

Sift the flour into a really big bowl. Sprinkle the dried yeast over the flour.

Make a well (a big hole) in the middle of the flour – you should be able to see the bottom of the bowl.

Mix the oil with the water in a jug and pour the warm water into the well. Use a wooden spoon to mix to a soft dough.

Sprinkle a little flour over the work surface and put the dough onto the flour. Knead the dough by pushing it away from you with the base of your hands and then pulling it back with your fingers. Do this for about 5 minutes until you can stretch the dough like a big piece of elastic. Using your hands and a rolling pin, stretch it into a rectangular shape, just a bit smaller than your baking tray, and put the dough into the tray. Cover with a slightly damp tea towel and leave in a warm place for about 1 hour, until it has doubled in size – watch it grow!

Turn the oven on to 220°C/425°F/Gas Mark 7. Push your thumb into the dough all over to make small dimples. Drizzle the oil over the top and sprinkle with the rosemary. Using oven gloves, put the baking tray into the oven and bake for 20–25 minutes until golden and cooked. Cut into rectangles, or tear it into pieces and share.