Olive and Rosemary Focaccia

Here’s what we made with our last remaining pre-Covid-19 yeast sachet from deep in the pantry this week (I found out that fresh yeast is available from the deli of the fruit shop in Stocklands)  Kneading is meditative and therapeutic!  And so is the munching on the warm salty softness you will create!

Ingredients

• 600g unbleached strong flour
• 150g stoned black olives, halved
• 2 teaspoons salt
• 1 tablespoon instant dried yeast
• 2 teaspoons finely chopped rosemary
• 1/3 cup olive oil
• 300 ml warm water
• sea salt

Method:

1. Mix flour, olives, salt, yeast, and rosemary in a large bowl.
2. Add oil to water.
3. Make a well in flour and tip in liquid, then stir to mix well.
4. Tip into an oiled workbench and knead with oiled hands for 15 minutes (or transfer to an electric mixer fitted with a dough  hook) until dough is springy and elastic.
5. Place dough in a lightly oiled bowl, cover with a clean tea towel and leave in a draught-free place to double in size (about 45 minutes).
6. Transfer the dough to an oiled baking tray and flatten with oiled hands until you have a rectangle 2-3 cm thick.
7. Scatter with flakes of sea salt and drizzle with little olive oil.
8. Allow to recover for 30 minutes, then bake 250 degrees celsius until browned and crisp.