FOCACCIA

	Small	Medium	Large	Very Large
kg	0.5	0.75	1	1.5	Strong White Flour (plus more for kneading)
tsp	0.3	0.5	3/4	1.2	Salt
	0.5	0.75	1	1+	Sachet dried yeast
ml	350	525	700	1,050	Water
tsp	1	1.5	2	3	Sugar
ml	30	40	60	90	Olive oil (+ lots more for top)

Mix water, sugar, yeast, salt and oil

Add flour and knead well in a big bowl, basin or on worktop

Tip into an oiled bowl, cover with plastic and leave to rise (overnight if cold, 2hrs if using lukewarm water and leaving in warm place)

Press dough into (very) oiled tray or baking sheet - about 15-20mm thick, cover with plastic and leave to rise 30 to 60 min

Dimple, oil and coarse salt the surface and bake in a very hot (220c) oven until golden and sounds hollow when tapped - c.40 min