Sift the flour in a large bowl, add the salt, sugar and yeast and amalgamate together well. Add the milk to the mixture. For best results, make sure the milk is warm, not hot! Knead the pastry dough well enough to get a highly smooth texture, and form into a ball. Place the dough in a bowl and cover with a damp cloth. Leave the bowl in a warm place and allow to rest for around 2 hours or until the dough doubles in size. Sprinkle some flour on a smooth clean surface. Knead the dough again with the palm of your hand and place again In the bowl. Cover again with the damp cloth and place in a warm place until it rises again. The rising process takes less time this time but this step will reduce the taste of the yeast. At this stage you may freeze the focaccia dough in a plastic bag, compressing it as much as possible and place in freezer. The dough will freeze well for up to 3 months. This recipe will produce approx. 800g of dough. Before cooking top up with your favourite toppings. Recipe By Anton B.Dougall