Classic Herb, Olive and Garlic Focaccia

Preparation

This classic olive oil-drenched Italian bread is surprisingly simple to make at home. With a simple method and a handful of ingredients, you can have a loaf with a fluffy center and crisp olive oil crust on the table in hours.

1. Preheat oven to 400°F/200°C. Grease a HexClad Small Hybrid Roasting Pan with oil. Set aside.

2. In a large bowl, add yeast, sugar and water and whisk to combine. Let stand for 5 to 10 minutes or until the mixture is frothy on the surface.

3. In another large bowl, add flour and salt and make a well in the center. Pour the yeast mixture into the well, then add the oil and mix to combine.

4. Place dough on a lightly floured surface (the dough will be sticky), and knead for 3 to 5 minutes until smooth, adding extra flour if needed. Place in a greased bowl and cover with a clean damp tea towel. Set aside at room temperature for 1 hour or until doubled in size.

5. Uncover the dough and slide your hand under the dough and fold it over itself. Turn the bowl a quarter turn and repeat the process two times until you have a rough ball that can easily be lifted from the bowl. Place in the roasting pan and press dough lightly with lightly oiled fingers all over to form dimples. Let stand for 30 minutes or until slightly puffed.

6. Pick the leaves from the rosemary and add to the garlic with olives and oil. Mix to combine. Top focaccia with olive mixture and dimple again with your fingers.

7. Bake for 40 to 45 minutes, or until golden and puffed. Sprinkle with salt and cut into slices to serve.