Rosemary And Olive Focaccia - cooking recipe

Ingredients

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

Preparation

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 400\u00b0F. 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.