Ingredients
• 7g pkt dried yeast
• 1 teaspoon honey
• 250g strong white baker's flour, plus extra, to knead
• 120ml (6 tablespoons) extra virgin olive oil
• 1 orange, zested
• 2 garlic cloves, crushed
• 2 tablespoons chopped fresh rosemary leaves
• 12 black olives
• Sea salt, to season
Method
1. Place the yeast, honey and 80ml (1/3 cup) warm water in a bowl and stir to combine. Set aside for 10-15 minutes to activate the yeast - it should start to bubble.
2. Sift the flour into a large bowl and add 1 teaspoon of salt. Make a well in the centre, and add the yeast mixture, 2 tablespoons of the oil and 100ml warm water. Use your hands to combine to form a dough. Generously dust your work surface with flour, turn out the dough and knead for 5 minutes until you have a smooth ball. (Alternatively you can use a mixer with a dough hook.)
3. Transfer to a clean bowl, cover with plastic wrap and set aside in a warm spot for at least 1 hour or until doubled in size. Tip out the dough and use your hands to form it into a 30 x 24cm rectangle.
4. Press into a lightly greased shallow baking tray and use your fingers to prod dimples over the surface of the dough.
5. Combine orange zest, garlic, rosemary and remaining oil in a bowl and brush over dough. Sit olives in the indents and set aside in a warm place for 30 minutes.
6. Preheat oven to 200°C.
7. Sprinkle sea salt over focaccia and bake for 25-30 minutes until golden. Serve warm.
