Olive & rosemary focaccia

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