Olive & Rosemary Focaccia
7g Dried yeast
1 tsp white sugar
285ml warm water
Pukara Estate Premium EVOO
500g Plain Flour
Pukara Estate Oak Smoked Salt Flakes
10 Pukara Estate Australia Pitted Kalamata Olives
2 tbsp rosemary
Add sugar and yeast to a jug of warm water and stir around before leaving to sit until the yeast has activated, creating a foamy surface on the top.
Once mixture is ready, add into a stand mixer bowl with flour and mix together until the dough becomes smooth.
Once dough is smooth, remove from mixer and press down flat until dough tears then roll back up again until the dough doesn’t tear anymore.
Place dough into an oiled bowl before covering it and leaving it to rise until it is approx double the size.
Once dough has risen, remove from bowl and gently flatten into an oval shape.
Place dough onto an oiled tray lined with baking paper and add a drizzle of oil, a pinch of salt, rosemary
and olives on top before placing into the oven for approx 30-45 minutes.