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• Focaccia Rosemary:
• A

• * with black olives and sundried tomatoes

Use real black olives, I made my focaccia with black olives from Nyon in France.

Black olives, though labeled as “ripe” on supermarket cans, actually are not: these are green olives that have been cured in an alkaline solution, and then treated with oxygen and an iron compound (ferrous gluconate) that turns their skins into a shiny black.

INGREDIENTS:

• 
• * 250gr flour (white)
• * 3.5gr dried yeast
• * 150gr warm water
• * 4 tablespoons olive oil
• * half teaspoon of salt
• * 10 black olives
• * 5 sundried tomatoes
• * some sea salt
• * rosemary leafs or dried rosemary to taste

• Mix by hand in a bowl or use the Kenwood/kitchenaid with the dough hook.
• In the mixing bowl add the sifted flour, the salt (not the sea salt) and yeast, mix gently.
• Add the olive oil and the water and mix everything untill well combined.
• Knead the dough by hand for 10 minutes or 5 minutes when using a Kenwood/Kitchenaid.
• In a large bowl add some olive oil.
• Fold the dough underneath to form a rounded top and add to the bowl, wipe over some olive oil and cover with kling film.
• Let the dough rise for about 40 minutes in a warm place.
• Brush a large baking tray with olive oil.
• Move the dough to the baking tray and use your hands to make an oval shape and flatten (to aprox 2cm thick).
• Make indentations with your fingers in the dough and brush with some olive oil.
• Cover with kling film and let it rise again for 40 minutes.
• Pre-heat the oven at 215°C.
• Remove the pits form the olives and cut them into pieces, cut the sundried tomatoes into pieces.
• Make indentations with your fingers in the dough and drizzle over 2 tablespoons of olive oil.
• Divide the olives and tomatoes on the focaccia and sprinkle the rosemary and sea salt on top.
• Bake in te oven for about 15 minutes untill nice golden.

Below an alternate version with red onion and bacon als topping

TOOLS NEEDED:

1. Oven pre-heated at 215°C.
2. Large oven tray
3. Mixing bowl(s) and/or Kenwood/Kitchenaid

TIPS & TRICKS:

1. Be creative, use other toppings!
2. Best served while slightly warm.