Rosemary Focaccia

Put the flour and nutritional yeast in a mixer (with the dough hook attached if you have one). In a bowl, mix the dry yeast with the agave syrup, water and Alpro Oat no sugars, then add the mix to the flour and start to beat on low speed.

Gradually stream in the olive oil and beat until mixed in, then turn the speed up and carry on until the dough starts to come together. Beat it for another 5 minutes, then add the salt and beat for another 10 minutes, until you have a smooth, well combined dough. Scrape the sides of the bowl with a spatula if you need to, to incorporate all the flour, and mix again. Tip the the dough out onto a board, clean the bowl and put the dough back in, then cover with cling film and leave in a warm place to rise for 45-60 minutes, until it's doubled in size.

Grease a shallow, rectangular baking tray ( 30 x 26cm) with olive oil and put your risen dough onto it. Spread evenly by pushing down the dough with your hands to completely cover the tray. (Tip: To stop the dough from sticking to your hands, rub them with olive oil.) Now cover the tray with cling film and leave in a warm place for another 30 minutes to rise again. After about 15 minutes, preheat your oven to 180ºC.

Once your dough has risen, oil your fingers and push dimples into it. Drizzle with olive oil sprinkle with salt and a scatter of rosemary. Bake for 35-40 minutes until it's golden brown. Serve warm or cool down if you can bear the wait. With salad, pasta, with anything. Simply delicious!