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Video Transcription

Just squidge it down, it does spring back quite a lot.

But if you just persevere, it will stay there.

I like to cover it with cling film. So many people do it with tea towel, but I find cling film is the best way.

A bit of oil. The oil will make sure that the cling film doesn't stick to the bread.

Good to cover it because it provides a lovely, cosy environment so the bread can rise.

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It's nice and warm and airtight. But make sure the cling's not too tight because it needs to have that room to grow up a little bit.

It needs that to rise. It takes about half an hour, but it depends how warm the environment is.

I like to leave mine in a preheated oven.

You can flavour focaccia with all sorts of things like olives or sun-dried tomatoes or thyme.

I like to pinch off the rosemary leaves, because you don't want a stubby, cut off bit of the

branch.

This is just going to infuse the bread with so much flavour.

Okay, then some sea salt.

A nice sprinkle.

Extra flavour and it looks really good too.

Then this goes into the oven at 200 degrees for about 25 minutes.

I've been emailing with some friends and I've been telling them about my new book.

Taking in delivery, making sure the quality of the fruit and veg was of the best, truly standard.

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