Olive and Rosemary Focaccia

My first focaccia. I got this recipe from a chinese baking book, 手工面包the same book that i got  to make my Chocolate Cherry Bread. All breads in this book are actually handmade, no machine used but as usual knowing myself, i prefer to delegate all these hand work to the machine..one word..lazy. I havent eaten a focaccia before..they are sold here but just that i havent tasted them before. My focaccia looks alright to me..afterall it's still a bread..ha! the crumbs ok, maybe the surface a little pale but overall still good to me. Perhaps the next time i should put a little more rosemary onto the holes instead. Actually there are a few versions of focaccia i would like to make but as at now..just this first.

Recipe
Ingredients:
hi protein flour 300gm
salt 5 gm
instant yeast 4 gm
caster sugar 1/2 tbsp
warm water 200ml

olive oil 1 tbsp
some pitted olives and fresh rosemary

Here's how i did using my machine:
1. Combine flour  and salt in a mixing bowl.
2. In another small bowl, combine yeast, sugar and water, stir them together and pour into the flour and salt mixture. On the machine and put in that 1 tablespoon of olive oil. Let it knead for about 10-15 minutes on medium speed until you get a fairly smooth dough. Remove from machine, shape them into a big  ball and let it proof in lightly greased bowl until double its size.
3.After proofing, remove from bowl, lightly pat the dough into a square shape and shape them into round again ( by folding the square into 3 parts vertically , turn 90C and fold into 3 parts again and shape them into round) . Divide the dough into 3 pieces. Let it rest for 5 minutes.
4. Flatten each dough with a rolling pin, with a thickness of 1 cm and transfer the dough into a lined baking tin for 2nd proof until almost 1.5 or double its size.
5. Using your finger, poke holes all over the dough and top them with pitted black olives . Brush the dough all over with olive oil and sprinkle with fresh rosemary. Bake in a preheated oven at 200C for 15 minutes .

I'm sharing this with the Have the Cake  with their bread challenge for this month.