- Makes 1 x 20x30cm baking tin
- Preparation time:
- 15 mins plus 1 hour proving time
- Cooking time:
- 35-40 mins
In a jug, measure out the warm water, add the sugar and dried yeast, stir, and set to one side
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
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
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
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
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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