Greek focaccia with olives

Ingredients:

• 500 g flour (type 550)
• 10 g dry yeast
• 1 tsp salt
• 1 tsp sugar
• 300 ml lukewarm water
• 3 tbsp Minos extra virgin olive oil (plus extra for drizzling)
• 100 g Minos organic green olives , pitted
• 100 g Minos Organic Kalamata Olives , pitted
• Coarse sea salt (to taste)
• Fresh rosemary, chopped (to taste)
  
  

Preparation:

Difficulty level: easy

Preparation time: 2 hours (including resting time)

1. First, mix 500 g flour, 10 g dry yeast, 1 teaspoon salt and 1 teaspoon sugar in a large bowl. Gradually add 300 ml lukewarm water and 3 tablespoons Minos extra virgin olive oil . Knead everything well until you have a smooth dough.
2. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place until it has doubled in size, about 1 hour.
3. Preheat the oven to 200°C. Grease a baking dish or baking tray with a little Minos extra virgin olive oil . Gently press the dough into the dish so that it is evenly distributed.
4. Use your fingers to make small indentations in the dough. Distribute 100g of green and black olives evenly over the dough. Press them lightly into the surface. Sprinkle with coarse sea salt and freshly chopped rosemary.
5. Drizzle the dough generously with Minos extra virgin olive oil and bake in the preheated oven for about 20-25 minutes, until the focaccia is golden brown and the edges are crispy.
6. Let the focaccia cool down briefly, cut it into pieces and enjoy it while still warm.