Mix the flour, yeast, salt and water together in a large mixing bowl to form sticky dough.
Add the olive oil, mix together and tip the dough out onto a floured work surface and knead until smooth and silky for about 10 minutes.
Shape the dough into a round, coat it with a little extra olive oil and then put it back into the mixing bowl, covered with cling film for 2 hours.
Lightly grease a baking tray and tip the dough into the centre of the tray, flatten it with your hands and push it out, so that it covers the whole tray with an equal thickness. Cover with a plastic bag and leave for a further hour.
20 minutes before the hour is up, pre-heat your oven to 230c Fan.
After the hour is up brush the top with the salty water, careful not to soak the bread, and then drizzle all over with a little olive oil. Push your fingertips into the dough to make little indentations.
Bake for approximately 20 minutes, in the centre of your oven, until the Focaccia is golden brown and then remove from the oven and leave to cool on a wire rack before serving.
Nutrition label is based upon sharing the Focaccia between 6 people.