Delicious focaccia bread topped with olive oil, olives, and fresh rosemary.

Ingredients

7g Dried yeast

1 tsp White sugar

285ml Warm water

Pukara Estate Premium EVOO

500g Plain flour

Pukara Estate Oak Smoked Salt Flakes

10 Pukara Estate Australian Pitted Kalamata Olives

2 tbsp Rosemary

Method

Add sugar and yeast to a jug of warm water, stir, and let sit until the yeast activates, forming a foamy surface on top.

Once the mixture is ready, add it to a stand mixer bowl with flour and mix until the dough becomes smooth.

Once the dough is smooth, remove it from the mixer, press it down flat until it tears, then roll it back up again. Repeat until the dough no longer tears.

Place the dough into an oiled bowl, cover, and let it rise until it doubles in size.

Once risen, remove from the bowl and gently flatten into an oval shape.

Place the dough onto an oiled tray lined with baking paper. Drizzle with oil, sprinkle with salt, and top with rosemary and olives.

Bake in a preheated oven at 180°C for approximately 30-45 minutes or until golden brown.