Focaccia Alle Olive

Ingredients

• All-purpose flour (4 cups)
• Active dry yeast (2 teaspoons)
• Warm water (1 ½ cups (110°f/43°c))
• Sea salt (1 teaspoon)
• Salt (1 teaspoon (for dough))
• Olive oil (¼ cup, plus more for drizzling)
• Kalamata olives (1 cup, halved)
• Fresh rosemary (2 tablespoons, chopped)

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 1 teaspoon of salt. Make a well in the center and pour in the yeast mixture and ¼ cup of olive oil.
3. Stir the mixture with a wooden spoon until a dough forms. 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 it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Preheat the oven to 425°F (220°C).
6. Once the dough has risen, punch it down and transfer it to a greased baking sheet. Press it out to fit the baking sheet, creating a rectangular shape.
7. Using your fingertips, make deep indentations all over the dough. Drizzle generously with olive oil and sprinkle the halved olives, chopped rosemary, and a pinch of sea salt on top.
8. Bake for 20-25 minutes or until the focaccia is golden brown and crispy around the edges.
9. Remove from the oven and let it cool for a few minutes before slicing and serving. Enjoy warm!