3 Cups self-raising flour
1 Tablespoon caster sugar
¼ Cup olive oil, plus extra, for drizzling
330ml Soda water
2 Sprigs rosemary, leaves picked
Handful pitted kalamata olives
¼ Teaspoon salt
- Preheat oven to 200C. Grease and line a large baking tray with baking paper.
- In a large bowl, combine self-raising flour, caster sugar, olive oil and soda water. Mix with a wooden spoon until a soft, sticky dough forms. Transfer the dough onto the oven tray. Rub flour on your hands to stop the dough sticking, then press the dough out with your fingertips into an oval shape, about 3cm thick. Brush or drizzle with extra olive oil. Push the rosemary and olives lightly into the dough. Sprinkle salt evenly over the top. Transfer to the oven and bake for 25-30 minutes or until golden brown.
- Remove foccacia from oven. Allow to cool slightly. Cut into chunks and serve while it’s still warm.