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Focaccia with olives

Serves: 4
Ingredients
Yeast 25 gm
Lukewarm water 350 ml
Olive oil 3 tbsp
Table salt with iodine, extra ?ne 1 tsp
Wheat ?our 550 gm
Kalamata olives 200 ml
Sea salt, coarse 1-2 tbsp
Method
Mix the yeast in a little lukewarm water and stir until dissolved. Add the rest of the water, oil, ?our and salt.
Knead the dough thoroughly for 10 minutes in a food processor or 15 minutes by hand. Cover the bowl with a tea towel and leave the dough to rise for 1 hour.
Meanwhile, pre-heat the oven to 225 degrees C. Grease a baking tray with a little olive oil.Spread the dough on the tray. Put ?our or oil on your hands and press the dough down until it is about 1 ½ cm thick. Distribute the olives over the focaccia and press them down slightly into the dough.
Sprinkle with sea salt to taste. Finish by brushing with a little oil.
Bake in the centre of the oven for about 20 minutes, or until the bread is baked. Serve cold or warm.
TIP: Take a little of the focaccia dough and shape it into thin strips. Roll them in sea salt and place them on a lightly oiled baking tray. Bake them in the centre of the oven for about 10 minutes, and you have delicious bread sticks to serve to your guests.