Focaccia

Directions

• Combine warm water and active dry yeast in a bowl. Stir gently and let it sit for approximately 5 minutes until the mixture becomes foamy.
• In a large mixing bowl, mix together flour and salt. Create a well in the centre and pour in the yeast mixture and olive oil.
• Stir the ingredients together until they form a shaggy dough. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
• Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise overnight or for optimal results, let it rise for 72 hours.
• Preheat the oven to 220°C. Grease a baking sheet or generously coat it with olive oil and a teaspoon of polenta.
• Once the dough has risen, transfer it to the prepared baking sheet. Gently press and stretch the dough to fit the shape of the sheet, aiming for a rectangular or square shape.
• Use your fingertips to create dimples all over the surface of the dough. Add the olives and drizzle the dough generously with olive oil, ensuring that it fills the dimples. Sprinkle it with chopped rosemary and coarse sea salt.
• Bake the focaccia in the preheated oven until it turns golden brown on top and sounds hollow when tapped on the bottom.
• Remove the focaccia from the oven and let it cool on a wire rack for a few minutes.