Rosemary & Olive Focaccia

• 700 g strong white flour
• 1 pinch salt
• 1 pinch caster sugar
• 7 g dried yeast (easy blend)
• 2 teaspoons rosemary, freshly chopped
• 450 ml warm water
• 3 tablespoons olive oil
• 75 g pitted black olives, roughly chopped
• 1 sprig rosemary, to garnish
• 3 tablespoons olive oil
• coarse sea salt
• fresh ground black pepper

1. Preheat the oven to 200C/400F/Gas 6 15 minutes before baking.
2. Sift the flour, salt and sugar into a large bowl.
3. Stir in the yeast and rosemary.
4. Make a well in the cnetre.
5. Pour in the warm water and the 3 tbsp oil and mix to a soft dough.
6. Turn out on a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
7. Pat the olives dry on kitchen paper, then gently knead into the dough.
8. Put in an oiled bowl, cover with clingfilm and leave to rise in a warm place for 1 1/2 hours or until it has doubled in size.
9. Turn out the dough and knead again for a minute or two.
10. Divide in half and roll out each piece to a 25.5 cm circle.
11. Transfer to oiled baking sheets, cover and leave to rise for 30 minutes.
12. Using the fingertips make deep dimples all over the dough.
13. Drizzle with the 3 tbsp oil and sprinkle with sea salt.
14. Bake in the preheated oven for 20-25 minutes or until risen and golden.
15. Cool on a wire rack and garnish with sprigs of rosemary.
16. grind over a little black pepper before serving.

strong white flour, salt, caster sugar, yeast, rosemary, water, olive oil, black olives, rosemary, olive oil, salt, fresh ground black pepper

Taken from www.food.com/recipe/rosemary-olive-focaccia-432292 (may not work)