Focaccia with Black Olives and Rosemary - Appetito
This focaccia with black olives and rosemary serves as the template for any number of delicious variations.
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Cooking tools:
- Mixing bowl
- Measuring spoon
- Measuring cup
- Kitchen towel
- Baking sheet
- Oven
- Chef's knife
- Cutting board
Ingredients
- 1 tablespoon active dry yeast
- 1/2 teaspoon teaspoon sugar
- 1/2 cup (360 ml) lukewarm water
- 6 1/4 cups cups (1 kg) semolina flour
- 1 tablespoon fine sea salt
- 1 cup (240 ml) olive oil, plus more for the bowl, pan, and hands
- 1 cup (240 ml) white wine
- 3/4 cup (100 g) black olives, pitted
- Leaves from 2 sprigs of fresh rosemary
- Big pinch of flaky sea salt
- Olive oil, for drizzling
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