Ingredients – Serves 4-6 – 3 hours preparation

• 250 ml (1 cup) lukewarm water
• 7 g dry yeast
• 5 ml (1 teaspoon) salt
• 30 ml ( 2 tablespoons) brown sugar
• 60 ml (1/4 cup) extra virgin olive oil, to grease & drizzle
• 15 ml (1 tablespoon) garlic, chopped
• 410 g cake flour
• 1 lemon, sliced
• 3 sprigs rosemary, torn
• 5 ml (1 teaspoon) course salt

Method:

• Combine water and yeast in a bowl& allow yeast to soften, 5 minutes
• Add the salt, sugar , oil, garlic and flour, and knead until a smooth dough forms, about 15 minutes
• Transfer the dough to a greased bowl, cover with a damp tea towel & set aside to rest, 1 hour
• Line a baking tray with baking paper & grease with olive oil.
• With oiled or wet hands, use your fingertips to pat & push the dough out into an oval shape, working from the inside out…
• Set aside to rise further 30-45 minutes, Preheat oven to 200 C
• Once the dough has risen, scatter the lemon slices & rosemary over the top, and drizzle with the xtra virgin olive oil.
• Season and bake until the focaccia has turned golden brown, approximately 45 minutes
• Remove from the oven and allow to cool slightly. Drizzle with a little olive oil to serve