Olive focaccia

Equipment

• 1 Jug
• 1 Wooden spoon
• 1 Large bowl
• 1 Fork
• 1 Plastic wrap
• 1 Small bowl
• 1 Baking tray
• 1 Wire rack

Instructions

1. In a jug, add yeast and 1 tablespoon of sugar to warm water, stir with a wooden spoon then leave for 5 minutes to activate – a foam will appear.
2. Add flours, remaining sugar and salt to a large bowl.
3. After 5 minutes, pour yeasty liquid into the flours and gently stir with a fork. Once it begins to combine slightly, continue kneading with your hand.
4. Add a dusting of flour to your bench and tip out dough. Knead for 5-7 minutes, so your dough is smooth and elastic.
5. Clean out your bowl, sprinkle with a little flour and place your dough in it. Cover with glad wrap and place in a warm area until it doubles in size (approx 1 hour).
6. Meanwhile, combine oil, garlic, salt and pepper in a small bowl and leave to infuse the oil.
7. Once the dough has doubled in size, punch it down with your fist, add olives and knead to combine.
8. Leave to rise one more time for about 30 minutes (it is usually a lot faster).
9. After the second rising, get out a baking tray, brush with garlic oil and press dough into all corners. Once the dough is even – about 3cm in height – cover with plastic again and pop back into a warm spot to rise for about 25 minutes.
10. Preheat oven to 200°C. Brush the top of the dough with garlic oil then sprinkle with salt and pepper. Poke your finger into the dough to make a pattern.
11. Place in the preheated oven and bake for 20 minutes.
12. Cool on a wire rack, serve warm.