Daisy Terry served up a tasty rosemary and sea salt focaccia on Saturday Kitchen.

The ingredients for the poolish are: 250ml warm water, 250g 00 flour and 2g dried yeast.

For the focaccia: 166ml warm water, 2g dried yeast, 280g 00 flour and 12g salt.

For the brine: 2 tbsp warm water, 1½ olive oil and pinch salt.

For the topping: pinch sea salt and pinch chopped fresh rosemary.

See more focaccia recipes in the book titled: Deliciously Yummy Focaccia Bread Cookbook available from Amazon now.