BLACK OLIVE FOCCACCIA BREAD WITH ROSEMARY

BLACK OLIFE FOCACCIA BREAD WITH ROSEMARY

250 GM BREAD FLOUR
250 GM PLAIN FLOUR
260 ML PLAIN WATER
60 ML UHT MILK
1 TSP SALT
50 GM OLIVE OIL
1 TSP CASTER SUGAR
40 GM BLACK OLIVE - MINCED
1 TSP ROSEMARY LEAVES
10 GM DRIED YEAST

METHOD:

PUT ALL INGREDIENTS EXVEPT OLIVE OIL AND BLACK OLIVE
MIX WELL DOUGH BEF. ADD OLIVE MIX WELL AGAIN TO A SOFT DOUGH
TALE OUT AND REST 45 MINS
DIVIDE INTO 180 GM EACH ABT 5 PIECES
PUT ON BAKING TRAY AND PROOF TO DOUBLE SIZE
BAKE AT 210C FOR 15-20 MINS
TAKE OUT AND BRUSH WITH OLIVE OIL