Rosemary & Olive Focaccia

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• 700 g strong flour
• 1 pinch salt
• 1 pinch caster sugar
• 7 g dried yeast (easy blend)
• 2 teaspoons rosemary, freshly chopped
• 450 ml warm water
• 3 tablespoons olive oil
• 75 g pitted black olives, roughly chopped
• 1 sprig rosemary, to garnish
• 3 tablespoons olive oil
• coarse sea salt
• fresh ground black pepper

Recipe

• 1 preheat the oven to 200c/400f/gas 6 15 minutes before baking. sift the flour, salt and sugar into a large bowl. stir in the yeast and rosemary. make a well in the cnetre.
• 2 pour in the warm water and the 3 tbsp oil and mix to a soft dough. turn out on a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
• 3 pat the olives dry on kitchen paper, then gently knead into the dough. put in an oiled bowl, cover with clingfilm and leave to rise in a warm place for 1 1/2 hours or until it has doubled in size.
• 4 turn out the dough and knead again for a minute or two. divide in half and roll out each piece to a 25.5 cm circle.
• 5 transfer to oiled baking sheets, cover and leave to rise for 30 minutes.
• 6 using the fingertips make deep dimples all over the dough. drizzle with the 3 tbsp oil and sprinkle with sea salt.
• 7 bake in the preheated oven for 20-25 minutes or until risen and golden. cool on a wire rack and garnish with sprigs of rosemary. grind over a little black pepper before serving.