This was the first time I have made Focaccia.
Taking 500gram strong white bread flour, I added a pack of quick acting years. I then added two spoons of olive oil and 350ml of water.
This was mixed into a dough which I then kneaded for ten minutes. I placed this in an bowl, greased with olive oil, this was covered in cling film and I placed it in a warm place for forty minutes.
After letting it rise I put it into a rectangular floured tin, pushed it into a square shape, and then poked it with holes, placed some olives in the bread, some slivers of garlic and a light scatter of dried Italian herbs. I would have liked to use some fresh rosemary, chopped, however I didn’t have any. If you want extra saltiness (or don’t use the olives) you can add some sea salt.
The bread was then left to prove for another thirty minutes. After that I brushed it with some olive oil and it was then baked in a hot oven 220ºC for twenty minutes or until browned.
Serve and tear apart on the table.