Focaccia rolls (breadmaker for dough)

1. Add salt before the flour, then olive oil, yeast and water to breadmaker. Set to "dough" setting and leave (approx. 1h30).

2. When done, take out the risen dough, knock the air out on olive-oiled surface and divide into 6-8 equal size pieces. Roll each piece into a ball and coat with olive oil and sprinkle salt over.

3. Flatten each oiled ball onto a non-stick baking tray and cover with clingfilm (leaving a bit of space for the flattened dough pieces to double in size). Leave for 30 mins at room temperature.

4. Remove the clingfilm from the baking tray. Put in a preheated oven at 210C (190C fan) for 25 mins.

5. The rolls should have risen further and have developed a hard crust. When knocked lightly on the bottom, they should feel hollow.

6. Leave them to cool and enjoy!