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Olive and Rosemary Focaccia Bread
Makes: 1 loaf
1 cup lukewarm water
2 teaspoons yeast
1 teaspoon caster sugar
4 cups plain flour
2 teaspoons salt
²⁄
³
cup olive oil
½ cup kalamata olives, pitted
2 tablespoons fresh rosemary leaves
Salt and freshly ground black pepper, to taste
1. In a small bowl combine water, yeast and
sugar. Allow to stand in a warm place until
mixture begins to foam.
2. Using the large processing bowl fitted with
the large universal ‘s’ blade, process flour
and salt. Add yeast mixture with half of the
oil. Select Auto Pulse.
3.Shapedoughintoaballandplaceina
greased bowl, cover. Allow to stand in a
warm place until dough has doubled in
sizeapprox.30-40minutes
4. Lightly grease 2 rectangular baking trays.
Preheat oven to moderately hot 180°C.
5. Roll each portion of dough on a lightly
floured surface to about 1cm thick. Place
on prepared baking trays.
6.Coverandallowtoriseforabout30
minutes. Using your knuckles, press
small indents into the dough. Brush with
remaining oil and sprinkle with olives,
rosemaryandsalt.Bakefor30minutesor
until golden.
Pastry & Dough continued
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