Focaccia Bread

• 4 cups all-purpose flour • 1 tablespoon active dry yeast • 1 tablespoon salt • 2 tablespoons sugar • 1 1/2 cups warm water • 1/2 cup Zejd extra virgin olive oil • 1 tablespoon dried rosemary • Coarse sea salt • Toppings: Zejd Souri olives, cherry tomatoes, fresh herbs 1. In a large mixing bowl, combine flour, yeast, salt, and sugar. 2. Add warm water and 1/4 cup of extra virgin olive oil to the bowl and mix until well combined. 3. Grease a large bowl with extra virgin olive oil and place the dough in it. Gently turn the dough in the bowl a few times to ensure it is coated with the oil. Cover the bowl and let the dough chill for 12 to 18 hours, or allow it to rise at room temperature until it has doubled in size, about 2 hours. 4. After the dough has risen, lightly oil your hands. Fold the dough up and over itself by tucking your fingers under one side of the dough, and then turn the bowl a quarter-turn and repeat the process. Fold the dough two more times for a total of four folds. 5. Brush your baking pan with oil, gently stretch the dough to the edges of the pans by tucking your fingers under the dough and gently lifting and pulling it. Keep in mind that the dough may spring back and not entirely reach the edges. 6. Allow the dough to rise again until it is puffy and bubbly, which should take around 1 to 2 hours. Stretch the dough every 30 minutes during this time until it fills the pan. 7. Preheat the oven to 220°C. 8. Using your fingers, make dimples all over the surface of the dough. 9. Drizzle the remaining extra virgin olive oil over the dough, making sure it fills each dimple. 10. Arrange the olives, cherry tomatoes and chosen fresh herbs toppings in a decorative pattern over the top of the dough. The more creative you get with your toppings, will make your focaccia bread look like a work of art! 11. Sprinkle dried rosemary and coarse sea salt over the top of the dough. 12. Bake for 20-25 minutes, until golden brown. 13. Allow the bread to cool for a few minutes before slicing and serving.

• 4 cups all-purpose flour
• 1 tablespoon active dry yeast
• 1 tablespoon salt
• 2 tablespoons sugar
• 1 1/2 cups warm water
• 1/2 cup Zejd extra virgin olive oil
• 1 tablespoon dried rosemary
• Coarse sea salt
• Toppings: Zejd Souri olives, cherry tomatoes, fresh herbs

1. In a large mixing bowl, combine flour, yeast, salt, and sugar.
2. Add warm water and 1/4 cup of extra virgin olive oil to the bowl and mix until well combined.
3. Grease a large bowl with extra virgin olive oil and place the dough in it. Gently turn the dough in the bowl a few times to ensure it is coated with the oil. Cover the bowl and let the dough chill for 12 to 18 hours, or allow it to rise at room temperature until it has doubled in size, about 2 hours.
4. After the dough has risen, lightly oil your hands. Fold the dough up and over itself by tucking your fingers under one side of the dough, and then turn the bowl a quarter-turn and repeat the process. Fold the dough two more times for a total of four folds.
5. Brush your baking pan with oil, gently stretch the dough to the edges of the pans by tucking your fingers under the dough and gently lifting and pulling it. Keep in mind that the dough may spring back and not entirely reach the edges.
6. Allow the dough to rise again until it is puffy and bubbly, which should take around 1 to 2 hours. Stretch the dough every 30 minutes during this time until it fills the pan.
7. Preheat the oven to 220°C.
8. Using your fingers, make dimples all over the surface of the dough.
9. Drizzle the remaining extra virgin olive oil over the dough, making sure it fills each dimple.
10. Arrange the olives, cherry tomatoes and chosen fresh herbs toppings in a decorative pattern over the top of the dough. The more creative you get with your toppings, will make your focaccia bread look like a work of art!
11. Sprinkle dried rosemary and coarse sea salt over the top of the dough.
12. Bake for 20-25 minutes, until golden brown.
13. Allow the bread to cool for a few minutes before slicing and serving.