Sunbeam LC9000 cup lukewarm water 2 teaspoons yeast, teaspoon caster sugar 4 cups plain flour

Pastry & Dough continued

Olive and Rosemary Focaccia Bread

Makes: 1 loaf

1 cup lukewarm water

2 teaspoons yeast

1 teaspoon caster sugar

4 cups plain flour

2 teaspoons salt ²⁄³ cup olive oil

½ cup kalamata olives, pitted

2 tablespoons fresh rosemary leaves

Salt and freshly ground black pepper, to taste

1.In a small bowl combine water, yeast and sugar. Allow to stand in a warm place until mixture begins to foam.

2.Using the large processing bowl fitted with the large universal ‘s’ blade, process flour and salt. Add yeast mixture with half of the oil. Select Auto Pulse.

3.Shape dough into a ball and place in a greased bowl, cover. Allow to stand in a warm place until dough has doubled in size approx. 30-40 minutes

4.Lightly grease 2 rectangular baking trays. Preheat oven to moderately hot 180°C.

5.Roll each portion of dough on a lightly floured surface to about 1cm thick. Place on prepared baking trays.

6.Cover and allow to rise for about 30 minutes. Using your knuckles, press small indents into the dough. Brush with remaining oil and sprinkle with olives, rosemary and salt. Bake for 30 minutes or until golden.

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