Rosemary And Olive Focaccia
- 500 g plain flour
- 7 g dried active yeast
- None None Pinch of sugar
- 1/2 tsp salt
- 8 tbsp olive oil
- None None Coarsely ground sea salt
- 1 sprigs fresh rosemary, needles stripped from stem
- 100 g small pitted black olives
- Place flour in a bowl and make a well in the center. Dissolve yeast and sugar in 5 tbsp lukewarm water then pour into well. Mix with a little flour, cover and allow to rest in a warm place for 30 mins. Add 1/2 tsp salt, 2 tbsp oil and 1 cup water and knead with the dough hook of a mixer then with your hands until smooth. Shape into a ball, cover and allow to rest for 30 mins.
- Preheat oven to 400u0b0F. On a lightly floured surface, roll out dough and divide into 12 pieces. With floured hands, shape into rough circles, around 4 inch diameter. Using your index finger, make small depressions all over dough. Brush with remaining oil and sprinkle with coarse sea salt, rosemary needles and olives. Bake for 18-20 mins, until golden.
active yeast, sugar, salt, olive oil, salt, rosemary, black olives
Taken from recipes-plus.com/api/v2.0/recipes/21692 (may not work)