Herb and olive focaccia

Recipe by Smeg Chef Elke Travers

Cooking Italy’s favourite flat bread on a Smeg gourmet cooking stone with the base heat function results in golden, crisp bread with an authentic flavour.

1 teaspoon dried yeast

225ml water (room temperature)

350g plain or bakers flour

1 teaspoon salt

Pinch sugar

2 sprigs rosemary, finely chopped

2 tablespoons olive oil

60g pitted olives

Salt, extra

Sprinkle yeast over water and stir to dissolve.

Place flour, salt, sugar, rosemary, 1 tablespoon olive oil and yeast mixture in the bowl of a Smeg stand mixer with the dough hook attached.  Mix for 5 minutes until combined and continue to knead until smooth and elastic.  Cover and set aside to prove for 1 hour or until doubled in size.

Place a Smeg gourmet cooking stone is the base of the oven, set oven to base heat and pre-heat to 200⁰C.

Place the risen dough on the gourmet cooking stone. Using fingertips, carefully press to make dimples.  Top with olives, sprinkle with remaining olive oil and extra salt.

Bake for 25 minutes until the base sounds hollow when tapped.

Recipe created with the Smeg stand mixer.