Focaccia with Rosemary and Olives for the Thermomix®

Ingredients

• 0.5 cube Yeast
• 400 g flour (and extra flour for the work surface)
• coarse Sea salt
• 70 ml Olive oil
• 4 sprigs Rosemary
• 0.5 Organic lemon
• 200 g pitted black olives

Instructions

1. 1.

   Add the yeast and 200 ml water to the mixing bowl and blend for 3 minutes at 37 °C on speed 1.

2. 2.

   Add flour, ½ teaspoon salt and 50 ml oil, then knead for 2 minutes in dough mode. Transfer the dough, cover it, and let rise in a warm place for about 45 minutes until doubled in volume.

3. 3.

   Meanwhile wash the rosemary, shake off excess water and pluck the needles. Rinse the lemon half with hot water, pat dry, and finely grate the zest.

4. 4.

   Knead the dough again on a floured surface and roll it out into three rounds of approximately 20 cm diameter.

5. 5.

   Place the rounds on a baking sheet lined with parchment paper, press in olives, and sprinkle with rosemary and lemon zest. Drizzle with remaining oil and scatter sea salt. Cover the rounds and let rise for another 15 minutes.

6. 6.

   Bake in a preheated oven at 220 °C (fan‑forced 200 °C; gas: level 3–4) for about 25–30 minutes until golden brown.