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Focaccia with olive and rosemary

Prep time 45 min. + 1 hour to rise
Makes 1 focaccia
Difficulty Easy

Ingredients
600 ml lukewarm water
20 g fresh yeast
1 tsp salt
3 tbsp Nicolas Vahé Olive Oil / Herbes Provence
1 bag of Nicolas Vahé Bread Mix / Crusty Morning
1 glass of Nicolas Vahé Olives / Mix
1 handful fresh rosemary

Preparation
In a bowl, add water and dissolve the yeast in it.

Add salt, 1 tbsp olive oil and gradually add in the bread mix. The dough should be sticky.

Cover the bowl with a tea towel and leave the dough to rise for an hour.

Transfer it to a baking tray (22×32 cm) with baking paper.

Pre-heat the oven to 240°.

Poke some small holes in the dough with your fingers, drizzle with the remaining olive oil and top with olives, rosemary, and salt.

Bake for 15-20 min.

Leave it to cool and serve warm.  

Olive oil, Herbs De Provence, 25 cl.

OLIVE OIL, HERBS DE PROVENCE, 25 CL.

Organic Breadmix, Crusty Morning, 600 g.

ORGANIC BREADMIX, CRUSTY MORNING, 600 G.

Mixed Olives, in flavoured oil, 190 g.

MIXED OLIVES, IN FLAVOURED OIL, 190 G.

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