A rustic yeast based bread recipe from Italy. It’s the Focaccia al rosmarino - Focaccia bread with rosemary and olives.
After the first rise, you can knead the dough and let it rise again before pressing out the dough for baking.
You can choose your favorite topping. You can go for cheese, and sun dried tomatoes or tomato and basil or other Italian herbs too.
I would prefer plain extra virgin olive oil for this recipe (that’s what I used too), but you can opt for flavored oil too.
Temperature plays a significant role in dough rise so wait patiently but during warm weather check the dough after an hour.
If you are using instant yeast, no proofing is required. You can directly add it to the flour. In that case, add more water.