Olive And Rosemary Focaccia

1. 1

   Combine 3/4 cup lukewarm water, yeast, sugar, salt and oil in a small bowl. Half-fill a sink with warm water and stand bowl in water for 10 mins or until yeast mixture is frothy. Replace water.

2. 2

   Sift flour into a large bowl. Make a well at the center and stir in yeast mixture. Using hands, gather dough into a ball.

3. 3

   Knead dough on a floured surface for 8-10 mins or until smooth and elastic. Place dough in a large oiled bowl and cover with plastic food wrap. Stand in warm water for 45 mins or until dough has doubled in size.

4. 4

   Preheat oven to 500u00b0F. Lightly sprinkle a large, rimmed baking tray with semolina. Punch down dough. Knead on a floured surface for 2-8 mins or until smooth. Pull dough out to a 1/2 inch thick oval.

5. 5

   Place dough on prepared tray. Sprinkle with olives and rosemary and press olives firmly into dough. Cover with a clean tea-towel and stand in a warm place for 15 mins or until risen. Bake for 20-25 mins or until browned. While still warm, brush focaccia with extra virgin olive oil.

* Per serving · 4 servings · Values may vary.