Instructions

BEGIN THIS RECIPE ABOUT 3 HOURS BEFORE SERVING

To Make the Focaccia Dough

1. Measure the flour, yeast, salt and sugar into the bowl of an electric stand mixer.
2. Lightly mix the dry ingredients together with the dough hook.
3. Measure the water and olive oil into a small measuring jug.
4. Slowly add the wet ingredients to the dry ingredients.
5. Knead the dough on low-medium speed until the mixture comes together into a smooth and soft ball of dough. This step should take about 5 minutes.

First Proof

1. Generously oil a baking tray measuring 22 cm x 30 cm/9 inches x 12 inches. I use about 3-4 tablespoons of olive oil.
2. Place the dough onto the oiled baking tray and gently stretch it to fill the tray. The dough will shrink back and relax as you do this but, with a bit of patience, you should be able to stretch the dough ultimately.
3. Cover the dough with a clean tea towel and place the tray somewhere warm for about 1 hour, or until the dough has risen and doubled in height.

Second Proof

1. Use your fingers to make random indents in the dough.
2. Place the olives into the indents.
3. Cover the dough with a clean tea towel and place the tray somewhere warm for another 1 hour, or until the dough has risen and puffed up.

To Bake the Focaccia

1. Place most of the chopped rosemary into a small bowl with the olive oil and let it infuse. I usually do this during the second proof, but a short infusing time is also ok.
2. Preheat the oven to 220°C/430°F.
3. Place a metal baking sheet on the middle shelf of the oven.
4. Brush the dough generously with the herb oil.
5. Sprinkle over some coarse sea salt.
6. Bake for 15-20 minutes, or until the focaccia is lightly golden.
7. Brush the cooked focaccia with some more herb oil.
8. Garnish with the chopped parsley and reserved rosemary.
9. Slice and serve immediately.