Mix the yeast and sugar in a small glass with a little of the warm water and leave to froth up for about 10 mins. Mix all the remaining dry ingredients in a large bowl. Make a well in the centre, add the water and oil and mix well until it forms a ball. You may need to add a little water, oil or flour to adjust the consistency of the dough. It shouldn't be so dry that it's crumbly but it shouldn't stick to your hands too much either.

Knead this dough for about 6-10 mins. When it feels elastic and has really come together, cover the bowl with clingfilm and leave to rise in a warm place for an hour or until doubled in size. When well-risen place your dough in an oiled baking tray, gently spreading it to cover and leave to rise again; this time only 20 minutes. Tap the base of the bread. If it makes a hollow sound then it's ready.

Meanwhile pre-heat the oven to 200°C. When risen, sprinkle some Maldon salt, a drizzle of olive oil and using the tips of your fingers, make little dents all over the dough. Bake for around 20 minutes. Allow to cool on a wire rack before serving.

This is a basic Focaccia recipe but it can be adapted in a number of ways; just before baking, try topping it with very ripe cherry tomatoes or slow-roasted red onions. You can also add chopped herbs such as rosemary or thyme into the dough itself.