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Ingredients
Focaccia with Rosemary
- For the dough
- 400 grams Pastry flour
- ½ tsp salt
- ½ cube Yeast (21 grams)
- 50 milliliters olive oil
- 40 grams black olives (pitted)
- 1 Tbsp rosemary (fresh, chopped)
- 2 Tbsps olive oil
- Also
- 1 Tbsp rosemary
- butter ((for greasing the baking tray)
- Pastry flour (for the worktop)
- Sea salt
For the dough, dissolve the yeast with 200 ml (approximately 1 cup) of warm water. Mix the flour with the salt in a bowl. Add the dissolved yeast with the olive oil to the flour and knead with the dough hook of the electric hand mixer to a smooth dough. Cover the dough and let rise in a warm place about 45 minutes.
To prepare the focaccia, knead the dough again on floured worktop. Cut the olives into strips, add to the dough along with the chopped rosemary and knead well. Rroll out the dough into a flat cake of about 30 cm (approximately 12 inch) diameter. Place the rolled dough on a greased baking tray. Press the dough at several points with a small spoon and prick several times with a fork.
Brush the dough with olive oil and sprinkle with coarse sea salt and rosemary. Cover the dough and leave for another 15 minutes. Then bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 25 minutes.