Start by placing the flour, brewer yeast and 270ml of water in the bowl of your stand mixer.

Let it start on slow to medium speed until a mass forms.

Now add the salt and the rest of the water and restart the machine.

Add the oil as the machine goes on medium speed and wait for it to come all together and it comes off the sides of the bowl.

Let the dough rise for 15 minutes, then move it on a floured surface and fold it a couple of times, turning it on itself.

Shape it as an oval, then leave it to rise in a round baking dish until it doubles, roughly 30 minutes.

Once it has risen, oil your hands and the dough, then using your fingertips, create dimples all over the oiled surface of the focaccia.

Leave it to rise a further 15 minutes, then add extra olive oil and bake at 200C for 30-40 minutes or until golden and baked fully through.

Time to decorate: add the rosemary and tomatoes, placing them all as a round to create a wreath.

Wait for it to cool down fully before serving.