This focaccia is easy to make, with minimum hands-on time

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This focaccia is easy to make, with minimum hands-on time
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Lilly Higgins: This focaccia is a lovely savoury bake to make over the Easter holidays and will soon become a family favourite.

This focaccia is easy to make, with minimum hands-on time – it can even be left to prove in the fridge overnight. The garlic and rosemary flavour is incredible because the oil is slowly infused over a low heat.

Focaccia is so versatile, use this as your basic recipe and add your own twist. Olives, cherry tomatoes or chopped sun-dried tomatoes are all delicious additions. You can even spread the dough thinly and dimple it with your fingers to make pizzas. I often double this dough recipe so I have enough for a few days of dinners.

Leftover focaccia makes perfect croutons for soups or salads. Simply cube the bread and drizzle with a little olive oil. Bake in the oven on a low heat till crisp.

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