Instructions

1. In a large mixing bowl, combine the flour, active dry yeast, warm water, 1/4 cup of olive oil, and salt. Stir until a shaggy dough forms.
2. Transfer the dough to a floured surface and knead for about 5-7 minutes, until the dough becomes smooth and elastic.
3. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it has doubled in size.
4. Preheat the oven to 425°F (220°C).
5. Once the dough has risen, gently punch it down to release the air. Transfer it to a greased baking sheet and press it down to form a rectangular shape, about 1 inch thick.
6. Using your fingers, create deep indentations all over the surface of the dough.
7. Sprinkle the sliced black olives and chopped fresh rosemary evenly over the dough. Drizzle with the remaining olive oil and sprinkle with sea salt to taste.
8. Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and has a delightful aroma.
9. Remove from the oven and let it cool slightly on a wire rack before slicing and serving.