Flowery Focaccia

Directions

• Place the flour and ½ tablespoon of sea salt into a large bowl, and make a well in the middle.
• Add the yeast and sugar to the lukewarm water, and mix with a fork.
  
  Leave this for a few minutes and, when it starts to foam, slowly pour it into the well, mixing with a fork as you go.
• As soon as all the ingredients come together, knead for around 5 minutes until you have a smooth, springy, soft dough.
• Lightly oil a large bowl with some olive oil and transfer the dough to the bowl.
  
  Dust with a little extra flour, cover with a tea towel and leave to prove in a warm place for 30 minutes until doubled in size.
• Remove from the bowl and press it out into a rectangular baking tray. Allow to rest in a warm place and prove for another 30 minutes.
  
  Set the oven to 200 C, and whilst it’s heating up, brush the focaccia with oil, and set your edible flowers on top.
  
  Sprinkle with a little salt. Put into the oven for 20 minutes or until cooked (when bread is ready it always sounds a little hollow when tapped on the bottom).