Mike Van de Elzen: Rosemary and olive focaccia

Rosemary and olive focaccia: 500 gm flour 455 ml tepid water 1 tsp salt 1 tsp yeast 2 x sticks rosemary, leaves removed and chopped 1 cup olives In a bowl mix together flour, salt and the rosemary. Add water and yeast and combine until you have a dough, and all flour is mixed in. Place into an oiled container with the lid on and place in a warm spot. Every 20 min over 1 1/2 hours, fold the dough four times on to itself with wet hands. After the 4th fold, tip onto well oiled tray and let it rest for 10 min. Stretch and dimple then put on your olives. Leave for anther 10-15 Bake at 220*c for 20mins but just watch it. You want it nice and crispy. LISTEN ABOVESee omnystudio.com/listener for privacy information.