Olive & rosemary focaccia

Makes 1 x 20x30cm baking tin
Preparation time:
15 mins plus 1 hour proving time
Cooking time:
35-40 mins

Ingredients checklist


Step 1

In a jug, measure out the warm water, add the sugar and dried yeast, stir, and set to one side

Step 2

In a large mixing bowl, combine the flour and salt. Make a well in the centre, pour in the liquid and bring together with the fork to form a loose dough, making sure there are no pockets of dry flour left

Step 3

Wipe out the jug and mix the olive oil and rosemary together. Pour half into a baking tin and use your fingers to completely grease the base and sides. Scrape the dough into the greased tin

Step 4

Push the dough out to the corners of the tin with your fingertips to create an even layer. Cover with a damp tea towel or cling film and leave in a warm place to prove for at least an hour

Step 5

Once proved, heat the oven to 180°C (fan), pour the remaining oil over the top of the dough and poke holes all over with your fingertips, then push the olives into the cavities

Step 6

Bake for 35-40 mins, until golden on top. Remove from the oven, allow to cool, run a knife around the edge to loosen if necessary, lift the focaccia out, slice and serve

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