Preheat oven to 200C, fan-forced. Place flour, yeast and salt in the bowl of an electric mixer with a dough hook attachment and mix on low speed. Gradually add water and olive oil and continue to mix for five to seven minutes until dough is smooth. If working by hand, the process will take longer. Place dough in a lightly oiled bowl, cover with cling film and set aside in a warm place to rise until doubled in size, from 30 to 60 minutes. Knock back the dough gently with your fist to remove some air. Knead again by hand for a few minutes. Cut the dough in half and place on two baking trays, flatten and shape into ovals. Use your fingers to make indents in the top, gently press in the olives and scatter over the rosemary. Allow the dough to rest again for five to 10 minutes. Sprinkle with sea salt and bake until golden, approximately 15 minutes. Delicious eaten warm.

Makes 2 focaccia