Focaccia with Rosemary

Ingredients

• 400 g flour
• 0.5 tsp Salt
• 21 g yeast (0.5 cube)
• 50 ml olive oil
• 40 g black olives (pitted)
• 1 tbsp rosemary (fresh, chopped)
• 2 tbsp olive oil
• 1 tbsp rosemary
• butter (for the baking tray)
• flour (for the work surface)
• Sea salt

Instructions

1. 1.

   Make yeast dough: Stir the yeast with 200 ml lukewarm water. Mix flour and salt in a bowl. Add the dissolved yeast and olive oil to the flour and knead into a smooth dough with the paddle attachment of an electric hand mixer. Cover and let rise in a warm place for about 45 minutes.

2. 2.

   Make focaccia: Knead the risen dough again on a floured surface, cut olives into strips and fold them in with rosemary, then roll out into a flatbread about 30 cm in diameter. Place on a greased baking tray. Press shallow dimples into the surface with a small spoon and pierce several times with a fork.

3. 3.

   Finish focaccia with rosemary: Brush with olive oil and sprinkle with coarse sea salt and rosemary needles. Cover again for 15 minutes, then bake in a preheated oven at 200°C (middle rack) for about 25 minutes.