Foccacia

2 cups white or whole wheat flour
3/4 cup water (warm)
1 packet, or 2 and 1/4 tsp, active dried yeast
1 tsp sugar
1 tsp salt
4 Tbsp olive oil

Add-In Options and/or Toppings:
half a cup chopped olives (black, kalamata, green)
Coarse salt
Fresh rosemary, 1 Tbsp plus some to garnish
Garlic cloves, whole or diced
Other savory herbs (thyme, basil, oregano) mixed in or used to garnish

Mix the sugar and yeast into the water, then leave to sit for about 5 mins, until it looks foamy and yeast is dissolved.

Put the flour and salt into a large bowl and make a well in the center. Pour in the yeasty water and add 2 tbsp (half) of the oil. Mix everything up into a dough, except optional add-ins. You may need to add more water to get the right consistency; there should be no dry bits, but it should form a proper ball that is not excessively sticky or dry.

Near the end of the kneading process, fold in the chopped olives, garlic, or herbs.

Let the dough rest for 5 mins, while you oil the tray that you are going to use.

Form the dough out into a rough rectangle just over 2 cm or about an inch thick. A 9x13-inch pan works well, or similarly sized cookie sheets or cast iron pans.

Put the dough on the oiled tray, making sure it is flat and evenly flattned out. Cover (a damp towel is ideal), then put in a warm place to rise for about an hour, until it doubles in size. It should feel soft and pillow-like.

Preheat your oven to 400 degrees F

Once risen, use your finger to make evenly-spaced dimples in the dough, every few centimeters or about an inch apart. Then insert your topping of choice into each dimple. Drizzle the remaining 2 Tbsp of olive oil over the dough. Sprinkle with coarse salt, if using.

Conversely, swap out melted vegan margarine for the drizzle instead of olive oil.

Bake the loaf for 20-25 mins, until it is golden brown all over. Ideally, remove from the tray after 15-20 mins and bake again directly on the oven shelf for 5 mins, to brown the bottom. Don't bother if its too much trouble.