- 500 grams of Flour / All-Purpose Flour
- 1 teaspoon of Salt
- 300 ml of Tepid water
- 1 sachet (7 grams) of Yeast
- Extra virgin olive oil
- (optional) Semolina
- 15 or more Black olives
- 5 or more Sun-dried tomatoes
Combine the flour and salt. Add the yeast to the tepid water and mix. Add this to the flour and mix together either using a spoon or your hands.
After the first hour, prepare your oven dish. Grease the dish with olive oil and sprinkle semolina on the bottom of the dish.
Preheat your oven to 220°/425°F.
Place the oven dish in the oven and bake the focaccia for 25 to 30 minutes.
Drizzle with olive oil immediately after the focaccia comes out of the oven.