Beetroot focaccia
PREP + COOK TIME 1 HOUR (+ STANDING) SERVES 6
3 teaspoons dried yeast
1½ teaspoons sugar
1¼ cups (310ml) warm water
2 cups (300g) white spelt flour
1 cup (150g) plain flour
1 tablespoon chopped fresh rosemary, plus 2 extra sprigs, chopped coarsely
1 tablespoon salt flakes
¼ cup (60ml) extra virgin