Focaccia with Olives and Rosemary

Ingredients

Flour 4.25 cups

Salt 2 tsp

Dry yeast 2 tsp

Olive oil 3 tbsp

Olive olives 25

Rosemary to taste

Water 2 cups

Pour 2 cups of warm water into a bowl and sprinkle in the yeast. Mix well and let sit for 10 minutes.

Add 4.25 cups of flour and salt and knead the dough well. Turn the dough out onto a lightly floured surface and knead for another 10 minutes. Form the dough into a ball and place it in a greased bowl. Turn it to grease it, cover with plastic wrap, and let it rise for 1.5 hours.

Punch down the dough, form it into a ball again, and place it in the same bowl. Cover with plastic wrap and let rise in a warm place for about 45 minutes, or until risen.

Grease a 25x40 cm baking sheet with 1 tablespoon of olive oil, punch down the dough, and transfer it to the baking sheet. Use your hands to spread the dough evenly over the slightly smaller baking sheet and let rise for 10 minutes.

Grind the top with 2 tablespoons of olive oil. Stir in the halved olives and sprinkle with chopped rosemary. Let the focaccia rise in a warm place for 25 minutes.

Preheat oven to 250°C (450°F). Bake until golden brown and crispy, about 20-25 minutes. Serve warm.

Enjoy!