olive and rosemary focaccia

Ingredients olive and rosemary focaccia

800 grams plain flour
1 envelope instant dried yeast (7g)
1 1/2 tsp sea salt
500 ml water
3 tbsp olive oil
1 few sprigs of fresh rosemary
2 tsp coarse salt

how to make olive and rosemary focaccia

Put flour in a big bowl and put the yeast on one side and the salt on the opposite side of the bowl (salt "kills" the yeast). Pour in the olive oil and water warmed to body temperature

Tip the mixture on a well floured table and knead for 10 min, adding flour if the dough sticks (but keep in mind that adding too much flour will yield in a tough and chewy bread)

Put the dough in an oiled bowl and let it rise in a warm place for 1h30, covered with a kitchen towel

Dough should have doubled in size by now. Punch back the dough and put it in a big greased baking pan (or two smaller pans), flatten it with your hands, cover with the towel and leave to rise for 30 min in a warm room

Then, press the risen dough with your fingertips and add halved olives, coarse salt and fresh rosemary on top. Drizzle with additional olive oil

Bake for 40 min in a 180°C oven. Then brush again with olive oil and leave to cool. Enjoy :)