Olive & Rosemary Focaccia

Savour this soft focaccia studded with olives and rosemary as part of an authentic antipasto platter or with a hearty Italian-style soup.


Preparation Time 30 minutes

Cooking Time 30 minutes

Makes 1 loaf

Ingredients

* 310ml (1 1/4 cups) warm water
* 2 tsp (7g/1 sachet) dried yeast
* 2 tsp caster sugar
* 3 1/2 tbs olive oil
* 450g (3 cups) plain flour
* 2 tsp sea salt flakes
* 1 1/2 tbs fresh rosemary leaves
* 20 pitted kalamata olives


Method

1. Combine the water, yeast, sugar and 2 tablespoons of oil in a small bowl. Set aside in a warm, draught-free place for 5 minutes or until frothy.
2. Place flour and half of the sea salt in a bowl. Make a well in the centre and pour in yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.
3. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a bowl with oil to grease. Place dough in bowl and cover with plastic wrap or a damp tea towel. Set aside in a warm, draught-free place for 45 minutes or until doubled in size.
4. Preheat oven to 200°C. Brush a 20 x 30cm Swiss roll pan with 2 teaspoons of remaining oil. Punch down centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size. Press into the prepared pan. Cover with a damp tea towel and set aside in a warm, draught-free place to prove for 20 minutes or until doubled in height. Use your finger to press dimples into the dough. Brush with remaining oil and sprinkle over rosemary and remaining salt. Press the olives into the dough.
5. Bake in oven for 25-30 minutes or until golden and focaccia sounds hollow when tapped on base. Serve warm or at room temperature.

Notes & tips

*Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!
Source

Good Taste - July 2006, Page 76
Recipe by Kerrie Sun

Source:
http://www.taste.com.au/recipes/1789/olive+rosemary+focaccia