The Good Oil No-knead Rosemary & Olive Focaccia

3 tbsp The Good Oil extra virgin sunflower oil, plus extra for drizzling (Or The Good Oil extra virgin rapeseed oil)

500g high-grade flour

10g salt

5g instant yeast

5g caster sugar

425ml warm water

100g (about ½ cup) pitted kalamata olives

2 sprigs fresh rosemary leaves

Flaky salt, for topping

In a large bowl, whisk together the yeast, sugar, and warm water. Let sit for 10 minutes until the yeast becomes foamy. Add the flour, salt, and a tablespoon of oil, then mix until a sticky, shaggy dough forms. Cover and let rest at room temperature for 30 minutes.

With wet hands, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat three more times. Repeat the stretch-and-fold process twice more, at 20-minute intervals. Drizzle a tablespoon of oil over the dough, turning it to coat evenly. Cover and refrigerate overnight (12–18 hours) to develop flavour and texture.

The next day, line a 9×13-inch (or similar) metal tray with baking paper and generously grease it with a tablespoon of oil. Remove the dough from the fridge and transfer it to the prepared tray. Gently stretch and fold each side toward the centre to form a rectangle, then flip it over so the seam is underneath. Cover and let rise for 2 hours, or until the dough is airy and bubbly.

Preheat the oven to 230°C. Drizzle the dough generously with extra oil. Using oiled fingers, press deep dimples into the surface. Scatter the olives and rosemary on top, pressing them slightly into the dough, and sprinkle with flaky salt.

Bake for 20–25 minutes, or until golden brown on top and crisp around the edges. Let cool slightly before slicing. Enjoy warm or at room temperature!