Focaccia Alle Olive

Ingredients

• Sea salt (1/2 teaspoon)
• Fresh rosemary (1 tablespoon, chopped)
• Kalamata olives (1 cup, pitted and halved)
• Olive oil (1/4 cup)
• Salt (1 teaspoon)
• All (purpose flour - 3 1/2 cups)
• Warm water (1 1/2 cups)
• Active dry yeast (2 1/4 teaspoons)

Instructions

1. In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy.
2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. Stir the mixture until a dough forms, then transfer it to a floured surface and knead for about 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. Preheat the oven to 425°F (220°C).
6. Punch down the dough and transfer it to a greased baking sheet. Press it out to fit the baking sheet.
7. Using your fingertips, make indentations all over the dough. Drizzle with olive oil and sprinkle with halved olives, chopped rosemary, and sea salt.
8. Bake for 20-25 minutes or until golden brown and crispy on the edges.
9. Remove from the oven and let it cool for a few minutes before slicing and serving.