Home Made Focaccia with Olives and Rosemary

• 500 g (1 lb/3⅓ cups) plain (all-purpose) flour
• 300

Thoroughly knead the flour, water, salt and yeast in a bowl or food processor, at least 10 minutes, creating a smooth and pliable dough. Fold in half of the olives and chopped rosemary. Allow the dough to rise for an hour in a greased bowl covered with plastic wrap. Thoroughly grease a baking tray using plenty of olive oil, knead the dough again and roll into a slab that more or less fits into