ingredients
makes 2; each serves 8
1 oz fresh yeast, or 2 tsp ordinary dried yeast
4 cups white bread flour, plus extra to dust
2 tsp salt
2 tbsp extra-virgin olive oil, plus extra to oil
2/3 cup black olives, pitted and roughly chopped
TO FINISH
4 tbsp extra-virgin olive oil
coarse sea salt or crystal salt, to sprinkle
method
1. Pour 1/4 pint tepid water into a jug, crumble in the fresh yeast (if using dried yeast, just sprinkle it over) and leave for 10 minutes until foamy.
2. Sift the flour and salt into a large bowl and make a well in the middle. Add the yeast liquid, olive oil and 7/8 cup warm water. Mix to a soft smooth dough.
3. Knead for 10 minutes until smooth and elastic, then put into a lightly oiled bowl. Cover and leave to rise in a warm place for 1 1/2 - 2 hours or until doubled in size.
4. Lightly oil two shallow baking tins, each 10 x 6 inches and 1 1/2 inches deep. Knock back the dough and knead on a lightly floured surface for 1 minute. Add the chopped olives and knead until evenly combined.
5. Divide the dough in half, shape into rectangles and put into the oiled tins. Cover with a damp tea-towel and leave to rise in a warm place for 1 hour or until the dough is puffy.
6. Using your fingertips, make dimples all over the surface of the dough. Drizzle with 2 tbsp olive oil, sprinkle generously with salt and spray with water. Bake at 200°C (180°C fan oven) for 25 - 30 minutes or until golden.
7. Transfer the focaccia to a wire rack and sprinkle with the remaining oil. Leave to cool slightly, covered with a cloth if you prefer a softer crust. Serve while still warm, cut into slices.
