Make the dough

• Combine the bread flour, dried fast action yeast and fine sea salt in a mixing bowl.
• Add the lukewarm water and most of the olive oil, then mix to a soft dough.
• Knead until smooth and elastic.

Let the dough rise

• Cover the bowl and leave the dough to rise in a warm spot until doubled in size.

Shape around the ramekins

• Oil the baking dish and the two ramekins.
• Tip the dough into the dish and press it out flat.
• Place the oiled ramekins in the middle and shape the focaccia up and around them.

Second rise

• Cover and leave the shaped focaccia to rise again until puffy.

Top and bake

• Drizzle the focaccia with the remaining olive oil and dimple it with your fingers.
• Scatter with the rosemary and flaky sea salt.
• Bake at 220 °C until golden and cooked through.

Fill and serve

• Remove the ramekins from the baked focaccia.
• Fill the hollows with your favourite charcuterie and picky bits.
• Serve the focaccia board warm or at room temperature.