for 1 bread

Dough

500 g	half-white flour
1 ½ tsp	salt
½ cube	yeast (approx. 20 g), finely crumbled
3 ½ dl	water
3 ½ tbsp	Fine Food Nocellara del Belice Extra Virgin olive Oil
140 g	dried tomatoes (e.g. Fine Food Pomodori Secchi), finely chopped

Topping

3 tbsp	Fine Food Nocellara del Belice Extra Virgin olive Oil
1 tbsp	water
½ tsp	sea salt
70 g	green olives (e.g. Sapori Pitted Green Olives)
2 tbsp	rosemary needles

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Pour in the water and oil, knead into a smooth dough using the dough hook on the food processor for approx. 5 mins. Add the tomatoes, knead in evenly. Transfer the dough to the prepared tin, cover and leave to rise at room temperature for approx. 2 hrs.

Topping

Stretch out the dough with oiled fingers. Mix the oil, water and fleur de sel, drizzle over the dough, use your fingers to make indentations. Top with olives and rosemary, press down gently.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, allow the focaccia to cool slightly on a rack.

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