Olive and rosemary focaccia
- 7 grams (1 envelope) active dry yeast
- 625g bread flour
- 2 1⁄2 cups lukewarm water
- 2 tsp honey or caster sugar
- 5 tsp salt for dough
- 2 tsp flaky sea salt
- 8 tbsp extra virgin olive oil
- bunch fresh rosemary
- 10 fresh olives
- Bloom the yeast (10 mins) in the water plus honey or sugar.
- Add the flour and salt, mix and knead lightly to make a shaggy dough.
- Pour 4 tbsp EVOO into large bowl, add the dough, cover with plastic wrap and allow to rise until doubled in size (can be left in fridge overnight).
- Pour 1 tbsp EVOO into deep baking tray.
- Fold dough 3 times.
- Place dough in baking tray, leave to rise until doubled in size.
- When dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation.
- Poke holes at even intervals with a finger (all the way to bottom of pan). Put halved olive in each hole.
- Sprinkle with sea salt and finely diced rosemary.
- Bake at 450ºF for 20-30 minutes, until golden brown all over.