Rosemary focaccia with salume

1.For focaccia dough, combine yeast and 300ml lukewarm water in an electric mixer fitted with the dough hook and stand to dissolve (1 minute). Add flour, oil and 1 tsp salt and knead until a smooth and an elastic dough forms (5-7 minutes). Transfer to a lightly oiled bowl, cover with plastic wrap and set aside until doubled in size (1 hour).

2.Preheat oven to 200°C. Knock back dough, then roll out on a lightly floured surface to a 20cm x 30cm rectangle. Transfer to a lightly oiled 20cm x 30cm lamington tin and stand, covered with a tea towel, until dough rises to the top edge (30 minutes to 1 hour).

3.Lightly press fingertips into dough to create a dimple effect, then scatter with rosemary and season with salt. Drizzle all over with oil and bake until golden and cooked through (25-30 minutes). Cool in tin (5 minutes), then carefully turn out onto a wire rack to cool to room temperature (or serve it warm). Serve focaccia sliced with salume.