Focaccia

Cover a large pizza tray with foil and brush gently with good olive oil.

Mix all the dry ingredients together and make a well in the centre.

Pour in three quarters of the water plus the oil and mix thoroughly, add enough of the remaining liquid to make a moist, stiff dough.

Cover with plastic warp and allow to double in size.

Turn out onto a floured board and shape into a ball.

Roll dough out into a circle about an inch smaller in diameter than the tray (it will be about an inch thick).

Brush generously with cold pressed olive oil, sprinkle with fennel seeds, garlic, sea salt, cracked pepper.

Leave to double in size, then indent all over with your thumb.

Place in a preheated 210C oven for 20 - 25 minutes or until pale golden brown on top and underneath.