Olive and Rose­mary Fo­cac­cia

Easy Food Special - - SQUISITO -

SERVES 6

310ml warm water

2 tsp dried yeast

2 tsp caster sugar

4 tbsp olive oil

450g flour

2 tsp sea salt

1-2 tbsp fresh rose­mary, chopped 20 pit­ted black olives

1 Com­bine the water, yeast, sugar and two ta­ble­spoons of oil in a small bowl. Set aside in a warm, draught-free place for about five min­utes, or un­til frothy.

2 Place the flour and half of the sea salt in a bowl. Make a well in the cen­tre and pour in the yeast mix­ture. Use a wooden spoon to stir un­til com­bined, then use your hands to bring the dough to­gether in the bowl.

3 Turn the dough out onto a lightly-floured sur­face and knead for 10 min­utes un­til smooth and elas­tic. Brush a bowl with some oil to grease, then put the dough in the bowl, turn­ing to coat in the oil. Cover with cling­film or a damp tea towel and set aside in a warm, draught-free place for 45-50 min­utes or un­til dou­bled in size.

4 Pre­heat the oven to 200°C/180°C fan/gas mark 6. Brush a large bak­ing tray with a lit­tle oil. Punch down the cen­tre of the dough with your fist, then turn the dough out onto a lightly-floured sur­face and knead for two min­utes, or un­til the dough is elas­tic and has re­turned to its orig­i­nal size.

Trans­fer to the bak­ing tray, cover with a damp tea towel again and set aside for 20 min­utes, or un­til dou­bled in height.

5 Use your fin­ger to press dim­ples into the dough. Brush with the re­main­ing oil and sprin­kle over the rose­mary and re­main­ing salt. Press the olives into the dough.

6 Bake in the oven for 25-30 min­utes or un­til golden. The Fo­cac­cia should sound hol­low when tapped on its base. Serve it warm or at room tem­per­a­ture.

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