Rosemary and Olive Focaccia

INGREDIENTS:

500g strong flour
7g dry yeast (1 packet)
325ml tepid water
Olive oil
Sea salt
Rosemary
Olives
Cooking salt

METHOD:

Place the flour and yeast in a large bowl.
Mix
Add 2 Tbsp of olive oil
Add the tepid water
Add 1 tsp of cooking salt
Knead in the bowl until the dough comes off the sides
Flour a working surface
Knead the dough for 5 minutes
Cover and prove for 40 minutes or until it has doubled size
Sprinkle a little semolina or spray some oil in a baking tray
Place the risen dough and spread gently
Poke lots of holes in the dough
Place a sprig of rosemary and half an olive in the holes
Cover and prove for a further 45 minutes

Pre heat the oven to 200°C
When ready, sprinkle some sea salt over the dough and back for 25 minutes or until nice and golden brown
Pour 2 Tbsp all over the cooked focaccia
Gently loosen the sides and place on a cooling rack