Olive and Rosemary Focaccia

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.