Herby Olive Focaccia

Serves 6-8
Time 1 hour 30 minutes

Ingredients

310ml warm water

7g (1 sachet) dried yeast

2 tsp caster sugar

3 ½ tbsp olive oil

3 cups plain flour

300ml warm water

2 tsp salt flakes

2 tbsp fresh rosemary leaves, finely chopped

2 tbsp thyme, finely chopped

20 pitted kalamata olives, chopped

Method

Combine the water, yeast, sugar, pinch of flour and 2 tablespoons of oil in a small bowl. Set aside in a warm, draught-free place for 15 minutes or until frothy.

Place flour and a pinch of salt in a bowl. Make a well in the centre and pour in yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.

Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a bowl with oil to grease. Place dough in bowl and cover with plastic wrap or a damp tea towel. Set aside in a warm, draught-free place for 45 minutes or until doubled in size.

Preheat oven to 210°C. Brush a 20 x 30cm Swiss roll pan with 2 teaspoons of remaining oil. Punch down centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size. Press into the prepared pan. Use your finger to press dimples into the dough. Pour over the remaining oil and sprinkle over rosemary, thyme and a good pinch of salt and pepper. Press the olives into the dough.

Bake in the oven for 25-30 minutes or until golden and focaccia sounds hollow when tapped on the base. Serve warm or at room temperature.