Instructions - Italian Focaccia

What you will need:

-1/4 teaspoon (1g) instant dry yeast 

-4 teaspoons olive oil + more to coat

-1 1/4 cups (290ml) cold water

-Toppings of your choice (e.g. fresh rosemary, cherry tomatoes)

-Coarse sea salt for sprinkling

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1. Mix the dough. In a large bowl mix together baking mix and yeast. Add olive oil and water and stir with your hands until blended. The dough will be sticky, which is ok.
2. Let the dough rise. Cover bowl with plastic wrap and let rest for 12 to 24 hrs at room temperature.
3. Shape the dough. Line a baking tray with parchment paper. Flour a work surface and place dough on it. Fold the outer sides into the center, one side at a time. Place it seam side down on the baking tray and brush with olive oil. Soak both hands in olive oil and push your fingertips into the dough to create dimples. Gently stretch the dough as you dimple to allow the dough to fill approx. half the tray (any shape you like). Let rest for 30 mins, uncovered, while you preheat the oven.
4. Preheat the oven to 450˚F (230˚C).
5. Add toppings of your choice and carefully push them a bit into the dough.    Drizzle with olive oil and sprinkle with sea salt.

      6.Bake it in the lower third of the oven for 20-30 mins.