Olive and rosemary focaccia

• 600 grams Strong white/Bread flour
• 25 grams Fresh yeast
• 15 grams of Salt
• 400ml Warm water
• 60ml Olive oil
• Sprig of fresh Rosemary
• 40 grams of Pitted olives
Method:
- Preheat the oven to 220°C.

- Into a mixing bowl, add the flour and salt together.

- In a measuring jug, measure out the warm water, and add the fresh yeast and olive oil then stir it until the yeast has dissolved.

- Make a small well in the flour bowl, and slowly add the warm water- mixing it together.

- Once the mix has formed a dough (add more water if needed) remove and kneed it until smooth and elastic.

- Pace the kneaded dough into a clean bowl, and cover with cling film to prove.

- Grease and flour a baking tray/tin.

- Once proven (at least doubled in size) remove the cling film and empty the dough out onto a clean work surface.

- Roll the dough up, starting at the edge to smooth it out and expel most of the larger air bubbles that may have formed whilst proving.

- Place the dough onto your greased and floured baking tray/tin and level it to the thickness and shape you require (about an inch thick is usual).

- Scatter the fresh rosemary and pitted olives and press into the surface of the bread.

- Drizzle the top with half the 60ml of Olive oil, reserving the rest until after baking.

- Leave to prove again, uncovered, in a warm area, until doubled in size.

- When the dough is ready, carefully place it into your preheated oven, and close the door for 15-20 minutes.

- When your focaccia loaf is nicely golden brown in colour, remove it from the oven and drizzle it with the other 30ml olive oil.

- Leave to cool, and enjoy.


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