OLIVE AND ROSEMARY FOCCACIA

I have never really been very good at yeast cookery.  The only thing made with yeast that has been pretty successful for me has been crumpets.  You can only eat so many crumpets though!  I have made a few foccacias in the past and always found them a bit heavy and lacking in real taste.  Not today though!  Today I made the most amazing focaccia ever.  It rose beautifully, it had great taste and texture and it was beautifully soft.  I will make it again but next time I am going to try a parmesan, garlic and parsley topping.  Give this a go - I promise you will not be disappointed.  (Adapted from a Taste.com.au recipe).

OLIVE AND ROSEMARY FOCCACIA

1 1/4 cups warm water

2 tsps dried yeast (I use Lowan's in the red tube with the gold lid)
2 tsps caster sugar

3 1/2 tbsps olive oil

3 cups plain flour (I used bakers flour which I think gives the best result)
2 tsps sea salt flakes

1 1/2 tbsp fresh rosemary leaves

20 pitted kalamata olives

1. Combine the water, yeast, sugar and 2 tbsp of the oil in the bowl with the kneading blade.
2. Select Speed 3 Time 10 sec. When complete select Temp 35 Time 6 min.
3. Add flour and half the sea salt to the bowl.
4. Select Pastry P1. Cease program once dough has come together.
5. Place dough on a lightly floured surface and knead for 1 min.
6. Remove kneading blade from the bowl and spray the bowl with cooking spray.
7. Place the dough in the bowl and replace lid with the stopper on Maxi.
8. Select Temp 35 Time 45min.
9. Place dough on lightly floured surface. Punch down the centre of the dough with your fist.
10. Preheat oven to 200 degrees. Brush a 20cm x 30cm swiss roll tin with two teaspoons of the remaining oil.
11. Knead the dough for two minutes until it is elastic and has returned to its original size.
12. Stretch and press the dough into the prepared tin. (Be patient, it takes a few minutes to stretch it out.)
13. Cover lightly with a slightly damp tea towel and place in a warm area to rise for 20 minutes or until doubled in size.
14. Use your finger to press dimples (press halfway down into the dough) into the dough. Brush with the remaining oil and sprinkle over rosemary and remaining salt. Press the olives into the dough.

15. Bake in the oven for 20-25 minutes or until golden and foccacia sounds hollow when tapped on the base. (Keep an eye on it from 15 minutes onwards - mine was done right on 20 min).