Focaccia With Olives
- For the bread
- 400 grams Pastry flour
- ½ teaspoon salt
- ½ cube Yeast
- 50 milliliters olive oil
- 40 grams black Olives (pitted)
- 1 tablespoon rosemary (freshly chopped)
- 2 tablespoons olive oil
For the bread, dissolve yeast in a bowl of 200 ml (approximately 7 ounces) of warm water. Mix flour with salt in another bowl. Add dissolved yeast and olive oil to flour mixture and knead with an electric mixer until smooth. Cover and let rest in a warm place for about 45 minutes.
Knead bread dough again on a floured work surface. Cut olives into strips. Add olives and rosemary to bread dough, knead and roll out into a flat loaf about 30 cm (approximately 12 inches) in diameter. Place bread loaf on a greased baking sheet. Press wells into the top of the loaf with a small spoon and pierce several times with a fork. Brush bread loaf with olive oil and sprinkle with coarse sea salt. Cover and let rest for 15 minutes. Then bake in a preheated 200°C (approximately 400°F) oven for approximately 25 minutes. Serve lukewarm or cold.