- The night before you want to bake the focaccia, prepare the dough. Add the flour, water, yeast and salt to a large mixing bowl and mix well to combine. Pop a lid on or cover with plastic wrap and leave it on the kitchen counter overnight to prove.
- The next day, use a drizzle of olive oil to coat the inside of the pan – use a pastry brush to evenly spread the oil around the base and the sides.
- Pour the dough in and leave it for about 10 minutes to relax in the pan – it will naturally spread to the edges. You can help it along gently using your fingertips, but don’t knock too much air out of the dough.
- Top the dough with blocks of Ladismith- Cheddar and Mozzarella and dot with olives. Sprinkle over the picked rosemary, cover with a tea towel and leave to prove for an hour.
- Preheat the oven to 220ºC.
- Drizzle the focaccia generously with about ¾ of the melted butter, and then use your fingertips to dimple the dough. Place the pan into the oven and bake for 25-30 minutes.
- Remove from the oven and pour over the remaining melted butter. Season with salt and pepper; allow to cool slightly, then slice and serve