Spelt focaccia with rosemary and olives

If you have a bread machine put all the ingredients into the tin and set the machine to the dough program. When the program has ended, remove the dough, and transfer it in a lightly oiled shallow baking pan (rectangular or circular). Oil the top, cover it with a towel and let it rest for 15 minutes.

If you don’t have a bread machine: mix the yeast, water, sugar and salt. Add oil and mix well. Add the flour and stir until a dough has formed. Place the dough in a mixing bowl with little olive oil, cover and let it rise until doubled in size, for about 60 minutes. Turn onto a floured flat surface and knead for about 5 minutes. Make a large ball, oil it slightly, then rest for 30 minutes, covered, in a warm place. Transfer the dough into a rectangular or circular pan, oil the top, cover with a towel and rest for 15 minutes.

Preheat the oven to 200°C.

Scatter some rosemary leaves on top, then push some olives into the dough. Season with freshly ground peppercorn.

Bake for about 10-15 minutes in the middle of the oven until the top is golden and the cheese has melted. Serve with plenty of freshly ground pepper.