Adrian Martin

Just literally leave it in the bowl and just literally turn it over itself.

Literally a very simple process.

Now, if you're very lazy like me, you can just leave it and leave it for an hour and a half and it'll prove away itself and it'll almost do its job itself.

Instead of doing the folding method, you can just leave it and it's a no-nose focaccia.

So that's the easier method of it.

When you take it out then of it, it's really important that at this point that you knock out some of the air.

So it's called knocking back the dough.

So you want to create a second rise because the second rise is the spongy rise basically.

So we would always describe it that, so you knock out the air, you line your tray with olive oil.

You place your focaccia in and you let it rise again.

And then at this point, then on the second rise, then you can add your flavouring.

So I've added the rhubarb jam and then you dimple the focaccia.

So dimpling means to get your fingertips in the oil and literally dimple all along the focaccia.

And then you bake it.

Then once it's on its second rise, you bake it for 15 minutes.

It's just in a tray.

Yeah, it's just in a tray.

Okay.

Yeah, it takes the shape of the tray.

There's nothing, no.