About this recipe: With airy, rustic Italian focaccia, endless variations are possible, but one of the best is with black kalamata olives and rosemary. The salty, moist olives add so much flavour!
Of course, if you plan to use the focaccia for flatbread sandwiches, you can just pat or roll the olive dough into a rectangle on a baking tray lined with baking parchment. Pour a little hand-hot water into a cup, then dip your fingers into the water and press into the risen dough to make deep dents all over the top; wet your fingers each time, to leave the top of the loaf moist. Brush a little olive oil over the bread and sprinkle with the coarse salt and chopped rosemary. Bake as above.
Recipe worked very well and produced a great result. Didn't have kalamata olives so used a pot of mixed olives. Will make it again. - 01 Jul 2015