Olive and Rosemary Focaccia Bread
- 500 grams Pastry flour
- 1 cube Yeast about 42 g (approximately 1.5 ounces)
- 250 milliliters lukewarm water
- 1 generous pinch salt
- 1 tsp coarse Sea salt
- 150 grams pitted black Olives
- 2 Tbsps Caper
- 1 sprig rosemary
- Pastry flour (for rolling out)
- vegetable oil (to grease the pan)
- olive oil (for brushing)
Dissolve the yeast in the lukewarm water and knead in the flour and salt until smooth. Cover and let rise in a warm place for about 1 hour. Coarsely chop the olives, drain the capers and finely chop some of the rosemary. Knead into the dough.
Transfer the dough to a floured surface, cut into thirds and shape each third into a ball. Roll the balls into circles about 20 cm (approximately 8 inches) in diameter.
Place the rounds onto a well-oiled baking sheet, brush with olive oil and sprinkle with sea salt and the remaining rosemary. Press with fingers to make a few indentations in the dough.
Preheat the oven to 220°C (approximately 425°F). Bake the focaccia for 15-20 minutes. During the last 5 minutes of baking, place a small cast iron pan filled with water on the bottom rack of the oven.
Continue baking for about 10 minutes, until the focaccia is golden brown. Remove from the oven and allow to cool.