Ingredients:

Organic wheat flour*, salt, organic barley malt flour* – *100% certified organic

What you need:

• Focaccia baking mix (1 box)
• 3 tsp olive oil
• 1 ¼ cups (300ml) of water (72-75°F)
• 1 packet of included dried yeast (7 grams)
• 1 cup of olives (optional)
• Coarse salt and rosemary (optional)

For after baking:

• 1 tablespoon of olive oil
• 2 cloves of garlic

How to make it:

1. Add the water, olive oil, focaccia baking mix, and dried yeast into a mixing bowl. Knead the dough slowly for 2 minutes, then a little faster for 8 minutes.
2. Brush olive oil onto a baking sheet (16×14 inches) and place the dough on it.
3. Cover the baking sheet with plastic wrap so it’s airtight.
4. Let the dough rise for 60 minutes in a warm place (72°F is ideal).*
5. Preheat the oven to 430°F and place an empty heatproof container at the bottom. Add ½ cup of water when the focaccia goes in.
6. Remove the plastic wrap, press the dough to the edges of the sheet, and press the olives (if using) firmly into the dough.
7. Sprinkle coarse salt and rosemary on top (if desired).
8. Bake for 25-27 minutes, until golden brown. Be careful of the hot steam!
9. While the focaccia is baking, finely chop the garlic and mix it with the olive oil. This mixture can be brushed over the focaccia any time after baking.

*Tip: You can also make the dough and let it rise in the fridge in a sealed container brushed with olive oil for up to 24 hours before baking.