Focaccia

Method

• step 1

  Combine water, yeast, sugar and 2 tbsp olive oil in a small bowl. Set aside in a warm, draught-free place for 5 mins or until frothy.

• step 2

  Place flour and half the sea salt Ina bowl. Make a well in the centre and pour in yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.

• step 3

  Turn into a lightly floured surface and knead for 10 minutes or until silky smooth and elastic. Brush a bowl with some olive oil to grease. Place dough in the bowl and cover with cling film or a damp cloth. Set aside in a warm, draught-free place for 45 mins or until doubled in size.

• step 4

  Preheat oven to 200C / gas 6. Brush a 20 x 30cm metal tin with 2 tsp of the remaining olive oil. Punch down the centre of the dough with your fist. Turn out into a lightly floured surface and knead for 2 mins or until dough is elastic and returned to original size. Press into prepared tin. Cover with a damp cloth and set aside in a warm, draught-free place for 20 mins to prove. Use a finger to press dimples into the dough. Brush with remaining olive oil and sprinkle over rosemary and the remaining sea salt. Press olives into the dough.

• step 5

  Bake in the oven for 25-30 mins. You may need to cover the focaccia after ~20 mins to stop the crust from over-cooking.