Focaccia bread

Ingredients
25g fresh yeast
3 ½ cups plain flour
2 tsp salt
5tbsp olive oil
2tsp sea salt

Dissolve yeast in 120ml of warm water. Allow to stand for 10 minutes. Sift the flour in a large bowl, make a well in the centre and add the yeast, salt and 2tbsp of oil. Add more water to make a dough.
Turn out on to a floured surface and knead the dough for about 10 minutes, until smooth and elastic. Return to the bowl, cover with a cloth, and leave to rise in a warm place for 2 – 2 ½ hours until the dough has doubled in bulk.
Knock back the dough and knead again for a few minutes. Press into an oiled 25cm/10 inch tart tin, and cover with a damp cloth. Leave to rise for 30 minutes.
Preheat oven to 200 degree C. Poke the dough all over with your fingers, to make little dimples in the surface. Pour the remaining oil over the dough, using a pastry brush to take it to the edges. Sprinkle with sea salt
Bake for 20 -25 min, until the bread is a pale gold. Carefully remove from tin and leave to cool on a rack. The bread is best eaten on the same day but freezes well too.

Chin ting made it! I was surprised that the ingredients and steps are so simple! I am going to make lots of them with my left over flour before I return home! By the way, u can add herbs to the dough too! I am planning to add Italian herbs in it.. Try it!