Olive and Rosemary Focaccia

Name: Olive and Rosemary Focaccia
Cuisine: American
Ingredients: 800 grams plain flour; 1 envelope instant dried yeast (7g); 1 1/2 tsp sea salt; 500 ml water; 3 tbsp olive oil; 1 few sprigs of fresh rosemary; 2 tsp coarse salt

red.queen @cook_3761626

This is not an authentic focaccia, it's just the way I like mine. Also, if you dislike olives, you can put some halved cherry tomatoes

red.queen @cook_3761626

This is not an authentic focaccia, it's just the way I like mine. Also, if you dislike olives, you can put some halved cherry tomatoes

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Ingredients

800 gramsplain flour
1 envelopeinstant dried yeast (7g)
1 1/2 tspsea salt
500 mlwater
3 tbspolive oil
1few sprigs of fresh rosemary
2 tspcoarse salt

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Steps

1

Put flour in a big bowl and put the yeast on one side and the salt on the opposite side of the bowl (salt "kills" the yeast). Pour in the olive oil and water warmed to body temperature
2

Tip the mixture on a well floured table and knead for 10 min, adding flour if the dough sticks (but keep in mind that adding too much flour will yield in a tough and chewy bread)
3

Put the dough in an oiled bowl and let it rise in a warm place for 1h30, covered with a kitchen towel
4

Dough should have doubled in size by now. Punch back the dough and put it in a big greased baking pan (or two smaller pans), flatten it with your hands, cover with the towel and leave to rise for 30 min in a warm room
5

Then, press the risen dough with your fingertips and add halved olives, coarse salt and fresh rosemary on top. Drizzle with additional olive oil
6

Bake for 40 min in a 180°C oven. Then brush again with olive oil and leave to cool. Enjoy :)