Focaccia with Olives and Rosemary

Ingredients

• 3 tbsp black pitted olives
• 3 tbsp green pitted olives
• 2 sprigs Rosemary
• 1 cube fresh yeast (42 g)
• 500 g flour
• 1 tsp salt
• 50 ml olive oil
• flour (for dusting)
• Sea salt
• 2 tbsp olive oil (for drizzling)

Instructions

1. 1.

   Drain the olives well and slice them. Wash the rosemary, shake it dry and remove the needles. Dissolve the yeast in 250 ml lukewarm water. Mix the flour with the salt, place it in a bowl, press a well in the center, pour the yeast mixture and oil into the well, and knead all ingredients by hand into a smooth dough. Knead vigorously on floured work surface for 10 minutes, cover and let rise in a warm place for 1 hour.

2. 2.

   Preheat oven to 200°C (392°F) with upper and lower heat. Divide dough into two equal portions, roll each into thin loaves on floured surface, top with olives and rosemary, sprinkle sea salt, and drizzle olive oil. Bake in preheated oven for 20-25 minutes until golden yellow. Remove and serve cut into pieces.