Olive and Rosemary Focaccia

Instructions

1. 1

   In a large bowl, combine the flour and salt.

2. 2

   In a small bowl, dissolve the yeast in the warm water and let it sit for about 5 minutes until it becomes frothy.

3. 3

   Make a well in the center of the flour mixture and pour in the yeast mixture and 30ml of olive oil.

4. 4

   Mix until a dough forms, then turn it out onto a floured surface and knead for about 10 minutes until smooth and elastic.

5. 5

   Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

6. 6

   Preheat your oven to 220°C (430°F).

7. 7

   Punch down the dough and transfer it to a greased baking sheet. Stretch and press the dough to fit the sheet.

8. 8

   Use your fingers to make dimples all over the surface of the dough.

9. 9

   Drizzle the remaining 30ml of olive oil over the dough, then sprinkle with the black olives, fresh rosemary, and sea salt flakes.

10. 10

    Bake in the preheated oven for 20-25 minutes, or until golden brown.

11. 11

    Remove from the oven and let it cool slightly before slicing and serving.