Olive – Rosemary – Focaccia

Ingredients for 1 servings:

• 350 g wheat flour, 550
• 10 g yeast
• 220 ml water, warm
• 1 tsp salt
• 4 tsp rosemary
• 4 tbsp olives, chopped black
• 1 ½ tbsp olive oil
• Salt (Fleur de sel)

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

Beautiful aromatic bread, ideal as a side dish to Mediterranean dishes.

In a food processor, combine the flour, crumbled yeast, warm water, salt, and olive oil. Let the dough rise (this can take up to 2 hours). Remove from the bowl and flatten slightly (to avoid all the bubbles disappearing). Mix the rosemary and olives and spread them over the bread dough. Fold the dough twice over the filling and shape it into a compact, relatively flat loaf. Let it rise for about 30 minutes. Sprinkle with fleur de sel and bake in a preheated oven at 200°C for about 25 minutes.