Olive-Rosemary Focaccia

Italian sourdough bread with olives and rosemary, baked in the oven until golden brown.

Ingredients:

For the dough: 390 g of plain flour 7 g of instant yeast 300 ml of lukewarm water 2 tsp salt 1 tbsp of olive oil To finish: 1/2 pcs of pitted black olives a few sprigs of fresh rosemary coarser sea salt olive oil for rubbing

Procedure:

1. Sift smooth flour into a bowl, add salt, instant yeast, mix and make a well in the middle
2. Pour the lukewarm water and olive oil into the well, mix and then work into a flexible dough, which you place in a large oiled bowl, cover with cling film and leave in a warm place to rise for 1 hour
4.

Press the dough with your hands into a large round, add black olives and sprigs of rosemary at regular intervals, brush with olive oil, sprinkle with salt, place on a baking tray lined with baking paper and bake at 200 °C for 35 minutes until golden brown.

Note:

Photo: Naďa Indruchová