• 7g packet dried yeast

  180m warm water

  1 teaspoon honey

  0.5lb/250g strong white baker’s flour, plus extra, to knead

  120ml/4oz (6 tablespoons) extra virgin olive oil

  1 orange, zested

  2 tablespoons chopped fresh rosemary leaves

  15 pearls black olives

  1 tsp sea salt

  1 tsp black pepper

• Method Place the yeast, honey and 80ml (1/3 cup) warm water in a bowl and stir to combine.

  Set aside for 10-15 minutes to activate the yeast – it should start to bubble. Sift the flour into a large bowl and add 1 teaspoon of salt.

  Make a well in the centre, and add the yeast mixture, 2 tablespoons of the oil and 100ml warm water. Use your hands to combine to form a dough. Generously dust your work surface with flour, turn out the dough and knead for 5 minutes until you have a smooth ball. (Alternatively you can use a mixer with a dough hook.) Transfer to a clean bowl, cover with plastic wrap and set aside in a warm spot for at least 1 hour or until doubled in size.

  Tip out the dough and use your hands to form it into a 30 x 24cm rectangle. Press into a lightly greased shallow baking tray and use your fingers to prod dimples over the surface of the dough. 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.

  Preheat the oven to 200°C. Sprinkle sea salt over focaccia and bake for 25-30 minutes until golden. Serve warm

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