Focaccia with Rosemary Leaves and Olives RecipeOrigin: Italian Period: Traditional |
Ingredients
7g (1/2 packet) dry yeast 
Focaccia with Rosemary Leaves and Olives Preparation:Method:Sprinkle the yeast and sugar over the warm water and stir well then set aside for some 15 minutes, until it is foamy on top. Meanwhile place the flour in a large bowl and make a well in the middle. Gradually stir in the yeast mixture and then the olive oil, salt and water, stirring all the while to form a stiff dough. Lightly flour your hands and knead the dough in the bowl for a minute before turning it out onto a floured board. Knead for about 15 minutes, until you have a silky dough then place in an oiled bowl and cover. Leave in a warm place for about an hour, or until doubled in size. Gently knock the dough back and then place on an oiled baking tray before stretching the dough into a rectangular shape and using the tips of your fingers make indents in the surface of the dough. Brush with oil, sprinkle with sea salt, rosemary and olives. Then place in an oven pre-heated to 200°C and bake for about 20 minutes, until crisp and golden. |
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