{{ new Date(seconds * 1000).toISOString().slice(11, 19) }}
Serves
{{ group.title }}
- {{ ((item.qty / initialServings) * servings).toFixed(2).replace(/\.00$/, '') }}{{ item.unit == 'tbsp' || item.unit == 'tsp' ? ' ' : null }}{{ item.unit }} {{ item.text }}
Ingredients
Temperature converter
Volume converter
Weight converter
Method
Step {{currentStep + 1}}: {{ currentStepTitle }}
{{ currentStepText }}
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.
