In a large mixing bowl, combine the white bread flour, instant dried yeast, and caster sugar. Mix them well, ensuring that the yeast and salt don’t come into contact yet.

Gradually pour in the warm water and 15 ml olive oil. Mix until a sticky dough forms.

Turn the dough out onto a lightly floured surface. Knead the dough for about 10 minutes until it becomes smooth and elastic.

Form the dough into a ball and place it in a greased bowl. Cover it with a damp cloth and let it rise in a warm place for about an hour, or until doubled in size.

Once risen, gently punch down the dough to release air. Transfer it to a well-oiled baking tray or dish. Using your fingers, dimple the dough all over.

Drizzle the remaining olive oil over the surface, then sprinkle the finely chopped rosemary, pitted black olives, and sea salt flakes generously over the top.

Cover the dough again and let it rise for about 30 minutes while you preheat your oven to 220°C (428°F).

Bake in the preheated oven for approximately 20-25 minutes, or until golden brown and crispy on the edges.

Let the focaccia cool slightly before slicing.

Enjoy it warm or at room temperature.