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Orange & rosemary focaccia
date:Jun 12, 2014
form it into a 30 x 24cm rectangle.

4. Press into a lightly greased shallow baking tray and use your fingers to prod dimples over the surface of the dough.

5. Combine orange zest, garlic, rosemary and remaining oil in a bowl and brush over dough. Sit olives in the indents and set aside in a warm place for 30 minutes.

6. Preheat oven to 200C.

7. Sprinkle sea salt over focaccia and bake for 25-30 minutes until golden. Serve warm.

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