Recipes+
Ingredients
Method
1.Combine 3/4 cup lukewarm water, yeast, sugar, salt and oil in a small bowl. Half-fill a sink with warm water; stand bowl in water for 10 minutes or until yeast mixture is frothy. Replace water.
2.Sift flour into a large bowl. Make a well at the centre; stir in yeast mixture. Using hands, gather dough into a ball.
3.Knead dough on a floured surface for 8-10 minutes or until smooth and elastic. Place dough in a large oiled bowl; cover with plastic food wrap. Stand in warm water for 45 minutes or until dough has doubled in size.
4.Preheat oven to 250°C (230° fan-forced). Lightly sprinkle a large baking tray with semolina. Punch down dough. Knead on a floured surface for 2-8 minutes or until smooth. Poll dough out to a 1cm-thick oval.
5.Place dough on prepared tray. Sprinkle with olives and rosemary; press olives firmly into dough. Cover with a clean tea-towel; stand in a warm place for 15 minutes or until risen. Bake for 20-25 minutes or until browned. While still warm, brush focaccia with extra virgin olive oil.
If you don’t have semolina, use polenta or plain flour; or lightly oil the baking tray. To vary recipe, use different herbs or replace olives with semi-dried tomatoes. If not serving at once, cool on a wire rack or base will become soggy.
Note
