Olive And Rosemary Focaccia

• 2 tsp dry yeast
• 1/2 tsp sugar
• 1 tsp salt
• 1 tbsp vegetable or olive oil
• 2 cups white bread flour
• None None semolina, to sprinkle
• 1 cup pitted kalamata olives
• 4 sprigs rosemary
• 2 tbsp extra virgin olive oil

1. Combine 3/4 cup lukewarm water, yeast, sugar, salt and oil in a small bowl. Half-fill a sink with warm water and stand bowl in water for 10 mins or until yeast mixture is frothy. Replace water.
2. Sift flour into a large bowl. Make a well at the center and stir in yeast mixture. Using hands, gather dough into a ball.
3. Knead dough on a floured surface for 8-10 mins or until smooth and elastic. Place dough in a large oiled bowl and cover with plastic food wrap. Stand in warm water for 45 mins or until dough has doubled in size.
4. Preheat oven to 500u0b0F. Lightly sprinkle a large, rimmed baking tray with semolina. Punch down dough. Knead on a floured surface for 2-8 mins or until smooth. Pull dough out to a 1/2 inch thick oval.
5. Place dough on prepared tray. Sprinkle with olives and rosemary and press olives firmly into dough. Cover with a clean tea-towel and stand in a warm place for 15 mins or until risen. Bake for 20-25 mins or until browned. While still warm, brush focaccia with extra virgin olive oil.

yeast, sugar, salt, vegetable, white bread, semolina, olives, rosemary, extra virgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/24796 (may not work)