SHOT 1: Once the dough is ready (please see the prep part), spread some olive oil on a tray (wooden one) then pour the proofed dough onto the tray (this stops the dough from sticking to the tray and losing elasticity).
SHOT 2: We then put the other ingredients we want to use on the tray; in this case as you can see from the shot: poppy seeds, parmesan cheese and olives. Mix all together.
SHOT 3: Place the dough on a flat oven tray and pierce the top with your finger to let some air through.
SHOT 4: Cook the Focaccia for 45 minutes at the temperature of 200C or 420F. After cooking the Focaccia for the first 15 minutes, get some oil on a piece of kitchen paper towel and spread it all over the top of the bread (this will give it a nice golden colour). Then add some rosemary for some nice flavour and finish cooking it for an additional 30 minutes.
SHOT 5: Focaccia is now ready, warm out of the oven, it can be eaten with some olives, cheese, olive oil and balsamic vinegar…ENJOY
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