Focaccia bread

Method

1. Mix the yeast and water together in a jug, add sugar and about 2tbsp of the flour.
2. Put the yeast mixture somewhere warm to activate for about 30 mins, or until the yeast mixture is fizzing gently and has formed something of a head, like on a glass of ginger beer.
3. Tip the remaining flour out on to a clean worktop and make a well in the centre. Pour in the yeast mixture, knead it energetically into the flour, and add a little more water if required.
4. Add the salt and oil and knead hard for about 10 mins
5. Transfer the dough to a large floured bowl. Oil a piece of cling film and place it oil-side down over the dough. Set aside in a warm place to rise for about 2 hs.
6. Preheat the oven to 220°C/425°F/gas 7.
7. Pull the dough apart into sections with well-oiled hands and shape into rough rounds. Dip them into the tomato sauce and lay them onto a well-oiled baking sheet.
8. Scatter the baking sheet with coarse semolina or polenta to cause an air pocket to form under the dough, to the desired thickness (bearing in mind it will rise again and become even thicker) and leave to rise again for another hr.
9. Force dips in the surface of the focaccia with your fingertips, then generously scatter with oil, water and salt and bake for about 10 to 12 mins or until the top is golden and crisp and the focaccia moves freely on the baking sheet.
10. Slide off the baking sheet and serve warm.