Strong (bread) flour (If possible, use Durum Semolina)
Krazy Salt (or herbed salt)
Place all of the ingredients into bread maker. Put the yeast into the yeast compartment. Start the bread dough course.
[If using toppings] Wash the rosemary and pat dry any moisture. Tear apart the leaves and mix with olive oil. Optionally cut the black olives in half or thirds and mix with olive oil.
When the dough is finished, remove from the machine and divide into 4 portions. Deflate and shape into balls. Cover with a wrung out damp cloth and let rest for 10-15 minutes.
Roll the dough out flat and let rise a second time at 35°C for 30 minutes until it doubled in size.
Poke dents into the dough with your finger and coat the surface with olive oil. Leave it like this if you're making plain bread.
Place black olives in the holes if you prefer.
Or sprinkle with Krazy Salt and top with rosemary.
Bake for 15 minutes at 200°C. When it becomes lightly browned and the edges become crunchy, it's done. Based on your oven, adjust the baking time by keeping an eye on how fast it's browning.
Story Behind this Recipe
I added cake flour to bake my favorite slightly soft focaccia.
If you have Durum Semolina flour, use that in place of the strong flour! If necessary, dust the surface with flour so it doesn't stick. When placing the olives in the holes, push them in a little If you have rock salt, it tastes good sprinkled on the plain ones.