Olive & Rosemary Focaccia

Makes: 2

600 g (4 cups) cake flour
2 tsp (10 ml) salt
2 tsp (10 ml) instant dry yeast
2 tsp (10 ml) sugar
2 Tbsp (30 ml) Greenleaf Extra Virgin Olive Oil
+- 400 ml lukewarm water
Greenleaf Extra Virgin Olive Oil
2 garlic cloves, crushed
Coarse salt
6 sprigs rosemary
1 doy packet pitted Calamata olives, halved

Combine dry ingredients into a large bowl. Add the oil and enough water until the dry ingredients come together then turn out onto a floured surface and lightly knead for 5 minutes (to simply redistribute the yeast). If too sticky add more flour.

Place into a large clean greased bowl and cover with cling wrap. Leave in a warm place to double its size.

Divide the dough into 2 equal pieces and knock them down gently on 2 greased baking trays to form flattish round breads. Push your fingertips into the dough to form dents.

Paint both with Greenleaf olive oil and crushed garlic. Sprinkle with olives, rosemary leaves and coarse salt. Season with a bit of pepper. Cover with clean tea towels and allow to proof while preheating the oven.

Preheat the oven to 180°C.

Bake for 25 minutes.

Serve warm with Saint Sebastian Bay Extra Virgin Olive Oil & Balsamic Vinegar for dipping.