Well, Foc-accia me!

Focaccia bread.Nothing special, but some restaurants are charging as much as £7 for some of this bread.

It is another one from Hugh Fernley-Whittingstall's book, "River Cottage Everyday."

It isn't anything serious, just some white flour, sea salt, fast action yeast and rapeseed or olive oil. To finish it, you can add more salt and some finely chopped rosemary.

It doesn't need one of those complex bread making thingies either. Just a baking tin, a bowl and some elbow grease. I'll leave it to the book to give you the precise recipe, but the smell wafted through the house as Mum pulled it out of the oven and we had some before I could even take the picture!

Gorgeous.