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Spinach and Olive Focaccia
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- 4 oz extra virgin olive oil, divided, plus extra to serve
- 3 - 4 oz pitted Sicilian green olives, halved, plus 2 oz olive juice
- 13 ½ oz water
- 5 oz fresh baby spinach, de-stemmed
- 22 oz bread flour
- 5 tsp active dry yeast
- 1 tsp salt
- 1 pinch sugar
- 2 sprigs fresh rosemary, leaves only
- 1 heaping tsp sea salt flakes
- per 1 portion
- 2439 kJ / 583 kcal
- 15 g
- 78 g
- 24 g
- 5 g