Pu-erh Olive Rosemary Focaccia

Ingredients:

• 3 tsp PuEhr tea
• 4 tbsp olive oil
• 1 tsp sugar
• Single 1/4-ounce packet instant yeast
• 3 1/2 cups bread flour
• 1 cup all-purpose flour
• 1 tsp kosher salt
• 2 tbsp chopped fresh rosemary
• 1 cup pitted Calamata olives
• 1 teaspoon sea salt flakes

Directions:

Steep tea in 1 1/2 cups boiled water for 15 minutes. Strain tea and allow to reach room temperature.

Line a sheet tray with parchment paper and grease with some olive oil.

Place sugar and steeped tea into the bowl of a stand mixer. Sprinkle yeast over the top. Let the mixture stand for 10 minutes to activate the yeast.

Combine bread flour, all-purpose flour, salt and 1 tbsp rosemary in a large bowl. Add to the stand mixer with 2 tbsp olive oil. Knead on medium until it form a smooth bowl that is not sticky to the touch. Turn the dough onto the prepared sheet tray, drizzle with olive oil and cover with a clean cloth. Allow to rise in a warm place for at least 2 hours until doubled in size.

Dip your fingertips in oil and gently press the dough out ont the sheet tray making dimpled indents all over the dough. Cover with a clean towel and allow to rise again for 45 minutes.

Preheat the oven to 425F. Sprinkle the dough with olives and 1 tbsp chopped rosemary. Drizzle generously with oil and bake for 20-25 minute. Sprinkle with sea salt and serve.