Focaccia with green and Kalamon olives, rosemary

Green and Kalamon olives

Ingredients

– 400 g flour
– 10 g fresh yeast or 4 g dried yeast (2 tsp)
– 300 ml warm water
– 1 heaped tsp salt
– 50 ml olive oil
– 1 sprig rosemary
– 25 black olives
– 25 green olives
– a pinch of coarse salt

Time
30min
Difficulty
1/3

Preparation

Mix the flour and the salt in a large bowl.

Dissolve the yeast in a glass of water and gradually pour the liquid onto the flour.

Mix with a wooden spoon.

Add the olive oil and allow it to seep through for 5 minutes to make a nice, soft dough.

Cover the dough with a clean cloth and set aside for 45 minutes in a draught-free spot.

Knead the dough for a few more minutes, folding it onto itself, and divide into four round lumps. 

Press in the olives, a few sprigs of rosemary. Sprinkle with a little coarse salt and a few turns of the pepper mill.  

Place on a covered oven tray.

Cover with the cloth and leave to rest and rise again for 1h30.

Preheat the oven to 250° and bake the dough for about 15 minutes.

Savour warm!