Focaccia with Olives

Crumble fresh yeast into lukewarm water, let stand for 3–4 minutes and then whisk until smooth.

Mix flour and salt on the work surface and make a well in the center.

Add 50 ml olive oil and the yeast liquid to the well and knead everything into a smooth dough.

Place the dough in a bowl, cover and let rise in a warm place for about 60 minutes, until the volume has doubled.

Briefly knead the dough, divide into 6 pieces and roll into oval or round flatbreads.

Press green olives lightly into the dough, cover the flats and let rise for another 20–30 minutes.

Preheat the oven to 225°C and prick the dough several times with a toothpick.

Brush the flats with the remaining olive oil and bake for 15–20 minutes until they are pale golden brown.

Let the focaccia cool briefly on a wire rack and serve while still warm.