Olive Focaccia

For the olive focaccia, first sift the flour into a large enough bowl and make a well in the center. Mix the yeast with a little water, pour it into the flour well and mix it with a little flour to form a thick dough. Sprinkle a little flour on top. Let this dampfl rise until the surface shows cracks.

In the meantime, cut the black olives into thin slices.

Sprinkle the salt over the flour in the baking bowl, add the remaining water and olive oil. Knead everything for 8-10 minutes to form a smooth, elastic, soft dough.

Brush an oven tray with a little olive oil or line with baking paper. Roll out the dough on a little flour to the size of the tray and place it on the tray. Spread the olives evenly on the dough and press them in lightly. Pluck the rosemary needles from the branches and sprinkle them on top. Sprinkle everything with coarse salt.

Cover the focaccia with a damp tea towel and let it rise in a warm place for about an hour.

Bake the olive focaccia in the oven heated to 220 degrees on the lowest rack for 20-25 minutes. Remove, drizzle generously with olive oil and enjoy as fresh as possible.

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