Rosemary Focaccia with Olives

For the rosemary focaccia with olives, first put 500 g of flour in a large enough bowl and make an indentation in the center. Dissolve the yeast in 5 tablespoons of lukewarm water and empty into the hollow together with the sugar. Mix with a little flour to form a dampfl. Cover and let rise in a warm place for about half an hour.

Add 2 tablespoons oil, about ½ teaspoon salt and 250 ml lukewarm water to the dampfl. Knead everything with the dough hook of the hand mixer, then knead with hands to a smooth dough. Let rise again for about 30 minutes.

Rinse rosemary, pluck off needles. With floured hands, shape dough on a little flour into 2 cm thick patties (make either 1-2 large patties or several small ones). Use fingers to make small indentations. Brush with remaining oil. Sprinkle with salt, olives and rosemary.

Spread rosemary focaccia with olives on two baking sheets lined with parchment paper. Bake in hot oven at 200 °C top/bottom heat (convection oven 175 °C, gas mark 3) for 18-20 minutes.

Preparation Tip:

The rosemary focaccia with olives tastes especially good with Parmesan cheese. If you prefer the focaccia thinner, you can roll it out only 1/2 or 1 cm thick.

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