Just in case any friend wants to have a go at making something when they can't go out, I found an excellent tasting Focaccia Bread recipe and technique with video of some of the key techniques. You are welcome to share this.
For British Bakers, I would only add that I used 500g flour and 450ml water.
I used dried yeast not the instant yeast as that is all that I had, and soaked it in the room temperature water with about 50 g of the flour. As I was making this overnight I used room temperature water and half the yeast. I just weigh the water in grams.
The mixture is brought together, without any of the conventional kneading, and left to rise overnight. We have a small under the counter fridge, so the bowl spent the night in the conservatory.
This is what it looked like this morning.....
They came out of the oven and were left to cool for ten minutes or so.
We had it with a mixed salad....
I have several posts on different focaccias...I particularly like the sourdough focaccia.