Focaccia

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PREP TIME 1 hour 30 minutes
COOK TIME 45 minutes
SERVES 4-6

INGREDIENTS

7g dried yeast
1 tsp white sugar
285ml warm water
Pukara olive oil
500g Four Roses plain flour
Tasman sea salt
10 Pukara pitted kalamata olives
2 tbsp rosemary

METHOD

Step 1
Preheat oven to 175ºC. Add sugar, oil and yeast to a jug of warm water and stir around before leaving to sit until the yeast has activated, creating a foamy surface on the top.

Step 2
Once mixture is ready, add into a stand mixer bowl with flour and mix together until the dough becomes smooth.

Step 3
Once dough is smooth, remove from mixer and press down flat until dough tears then roll back up again until the dough doesn’t tear anymore.

Step 4
Place dough into an oiled bowl before covering it and leaving it to rise until it is approx double the size.

Step 5
Once dough has risen, remove from bowl and gently flatten into an oval shape.

Step 6
Place dough onto an oiled tray lined with baking paper and add a drizzle of oil, a pinch of salt, rosemary and olives on top before placing into the oven for approx 30-45 minutes.