Dissolve the yeast with the first measure of water and a pinch of sugar. Leave for twenty minutes under a cloth to allow the yeast to activate.
Add the remaining flour, water, pinch of salt and olive oil. Knead into a smooth dough for 10 minutes or 5 minutes on a low speed with a dough hook on a machine. The dough should be soft, smooth and elastic.
Cover with a cloth and allow to rise doubling its size. This will take approximately 45 minutes depending on the temperature and humidity.
Knock it back and spread out onto an oiled tray using the tips of your fingers to knead indentations or dimples into the dough’s surface.
Drizzle with a generous amount of olive oil, rosemary, chilli flakes, garlic slices.
Allow to rise again until it has doubled in volume for a further 45 minutes.
Bake in a hot oven 200C for 30 minutes or until the focaccia is golden. Pour the cream over the surface of the dough and bake for a further 5 minutes. Remove from the oven and cool.
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